LIBRARY OF CONGRESS. 

^{^ 

Shelf. A^iiaZ^ ' 



UNITED STATES OF AMERICA. 



:e»tjblisi3:e!id b^s' 



THE 



Kitchen Garden JIssocijition. 

''^ She looketh well to the ways of her household." 







ADVANCED LESSONS IN KITCHEN GARDEN, 

SONGS AND OCCUPATIONS. 



1883. 



i : .22 1 




rUP^; 



J. W. SCHERMERHORN & CO., 
7 East 14TH Street. 






Entered, according to Act of Congress, in thie year 1883, by The Kitchen Garden 

Association, in the Office of the Librarian of Congress at Wasliington. 

All rights reserved. 



WYNKOOP & HALLENBECK, PRINTERS, 

121 Fulton Street, New York. 



TABLE OF CONTENTS. 



PAGE 

LESSON I.— Dining Boom 7 

LESSON II.— Chamber Work 19 

General Chamber Work, Bed Making, Fires and 
Grates, Bathroom Closets, Water Closet, Slop 
Closet, Broom Closet, Bedroom Closets, Linen 
Closet, Halls and Stairs, Stairs. 

The Weekly Cleaning 32 

LESSON IIL— The Laundiy 37 

LESSON IV.— Starching and Ironing 46 

LESSON v.— The Kitchen 55 

Fires, Cooking Utensils, Cleaning. 

LESSON VI. — Marketing and Cooking Lessons 64 

Marketing, Cooking, Meats, Vegetables. 

LESSON VII.— Bread Lesson 74 

LESSON VIIL— Yeast Lesson 81 

LESSON IX.— Duties of a Child's Nurse 86 

LESSON X.— Good Manners for Girls 94 

A Flay and Song. 

LESSON XI.— House Cleaning 96 

1st. Articles Needed, Time, Order, Cellar, Attic. 97 
2d. Chimneys, Grates, Bedrooms, Floors, Cloths, 
Beds, Closets, Furniture, Carpets, Blinds, 

Windows 100 

3d. Paint, Hard Wood, Walls, Mirrors, Chande- 
liers, Silver, Plate, Book Cases 104 

4th. Halls, Stairs, Banisters, Stair Rods, Front 
Door, Vestibule, Verandas, Skylights, Door 

• Sills 106 

5th. Marbles, Pictures, Ornaments, Bronzes, 

Draperies 108 

6th. Sjjots, Stains, Scratches, Vermin 110 



CONTENTS. 



SONGS. 

PAGE 

Table Rules for Little Folk 16 

Grace 17 

DinnerTable Song 17 

A Dinner Song 18 

Dusting Song 34 

The Matin Song 36 

The Laundry Maid's Song 44 

Ironing Song 53 

The Kitchen Maid 63 

Marketing Song 72 

Cook's Song 72 

Little Bread Maker's Song 79 

Yeast Song 85 

Slumber Song 91 

Rest Song 92 

Lullaby 92 

Good Manners for Giils 94 

House Cleaning Song 113 



PREFACE. 



The Kitchen Garden Association has received 
many requests for more adv^anced lessons on house- 
work from classes already trained in Miss Hunting- 
ton's first course in Kitchen Garden. So much 
has this need been felt, that teachers have prepared 
such lessons for their own classes. This publica- 
tion of Advanced Lessons is an embodiment and 
enlargement of many of these, and will, it is hoped, 
supply the want so long apparent. The lessons 
should be taught in whole or in part, according to 
the needs and requirements of individual classes. 
Each teacher must use judgment and discrimination 
in this matter. The lesson on House-cleaning is 
designed for older girls. 

When the course of Advanced Lessons is com- 
pleted, the Kitchen Garden Association would re- 
commend the use of their book on Household 
Economy published last spring. 

The Advanced Lessons may be obtained at 
Schermerhorn's, 7 East 14th street. 

Price, board covers, postage paid, 35 cts. each. 
Ten or more copies, by express, 30 " 
Price, paper covers, postage paid, 25 " 
Ten or more copies, by express, 20 ^' 



6 PREFACE. 

The occupation materials, and music for the 
songs copied by hand, may also be had of Scher- 
merhorn. Price lists for materials will be sent by 
him when desired. 

The following marches are recommended for 
Kitchen Garden use. The airs are spirited, catch- 
ing, and have a good ring in them. 
Bunthorne^s 8ong, from ^''Patience.'''' 
March^ from " The Pirates of Penzance ^ 
Dragoon'' s CJiorus, from ^'' Patience.''^ 
The Solfeggio, from "iye Petit Due.'''' 
Nancy Lee. 

The Or and March from " Norma.'' ^ 
March, from "i>a Figlia del Peg'imenio.'''' 
Familiar airs are suggested for each song for 
those who do not wish the hand copy. 



LESSON I. 



DINING ROOM. 

OCCUPATION MATERIAL. 

Soup tureen and cover. 

Soup ladle. 

4 soup plates. 

Meat platter. 

Carving knife and fork. 

2 covered vegetable dishes. 

2 salt cellars. 

6 small plates. 

4 dessert plates. 

4 butter plates. 

4 finger bowls. 

4 goblets. 

4 doylies. 

4 napkins. 

1 table cloth. 

Crumb scrape or brush and tray. 

1 tray for passing dishes. 

8 tablespoons. 

5 teaspoons. 
Fish dish. 



THE DINING ROOM. 



Coffee or teapot. 
Sugar bowl. 
Milk pitcher. 
Tray bowl. 
4 cups and saucers. 
Water pitcher. 



LESSON. 



March to seats. 

Chord — sit down. 

Song. 

Recitation of lesson, and setting the table. 

(It is better to do each thing immediately after 
the question and answer in regard to it.) 

Waiting on the table. 

Clearing the table and arranging dishes for 
crashing. 

THE DmiNG ROOM. 

1. What is essential in the care of a dining room f 
Plenty of light and air, extreme neatness and 

order. 

2. Hoiv often should the room he aired f 
Every morning and after each meal. 

3. What cleaning should be done daily in the dining room f 
The carpet should be brushed around the table 

after each meal, the rugs sho^ild be shaken, and 
everything carefully dusted. 



THE DINING ROOM. 9 

4. How should the table cloth he put on ? 

Exactly even, with tlie middle fold on tiie right 
side. 

5. What is usually put under the cloth f 

A canton flannel cloth, to prevent the hot dishes 
injuring the table. This shonld be laid perfectly- 
smooth. 

6. What are sometimes used instead of this ? 

Mats, which must be put on perfectly straight. 

7. Where should the Jcnives Replaced f 

At the right hand side, with the sharp edge to- 
ward the plate. 

8. Where the forJcs? 

At the left, with the tines turned up. 

9. Where the napkins f 

At the side, or directly in front. 

10. Where the glasses f 
At the right hand. 

11. Where the hutter plates^. 
In front of the plate. 

12. Where the salt cellars and pepper boxes f 
At the corners of the table. 

13. Wliat should be upon the sideboard or side table before a 
meal is served f 

A water pitcher filled, and bread, and extra 
knives, forks and spoons. 

2* 



10 THE DINING ROOM. 

14. How should the hitter he served f 

Made into rolls with butter spaddles, and kept on 
the ice until just before meal time. 

15. When and how shoidd the glasses he filled f 

They should be filled three-quarters full, before 
serving the meal. 

16. How shoidd disheshe placed on the table f 
At the right hand. 

17. Hoiv shoidd they he passed f 
Always at the left hand. 

18. In tchat order shoidd 'people he served"! 
Beginning at the right hand of the host, they 

should be served in succession. 

19. Hotv shoidd the chairs he placed? 

Just far enough from the table to x^ermit a person 
to sit down. 

20. How should the tea or coffee servicehe arranged f 

In front of the lady of the house ; the coffee pot 
and pitchers at the right hand ; the sugar bowl and 
basin in front, and the cups, saucers and teaspoons 
at the left. 

21. Where shoidd the brealfasi plates he placed f 

They should always be heated and put before the 
gentleman of the house ; also the carving knife and 
fork, and the meat or fish. 

22. Wliut shoidd he placed at the corners, with the peppers 
and salts f 

Two tablespoons crossed. 



THE DINING ROOM. 11 

23. How should the dinner tceble be set f 

The same as for breakfast, withont the coffee ser- 
vice, and with the addition of a sou]3 spoon laid at 
the right hand of each plate, and a piece of bread 
cut thick and i^laced under a fold of the napkin, 
except when this is in a ring, when it may be laid 
beside it. 

24. WJiat should be on the sideboard for serving dinner f 

Besides the water pitcher and the bread plate, 
there should be all the extra plates, knives, forks 
and spoons needed for dinner and dessert, and the 
finger bowls, each on a plate, with a doylie under 
the bowl, which should be a little less than half full 
of water. A fruit knife, and sometimes a fork, 
should also be on the plate with the finger bowl. 

25. ^VJlcre sJwuId the fruit be placed f 

In a fruit dish on the center of the table, unless 
there are flowers. 

26. Ofhoiv many courses does a simple dinner consist f 

Of three courses, first souj), second meat and 
vegetables, third dessert. 

27. Hoio is soup served f 

Usually the tureen is placed in front of the lady 
of the house, also the soup ladles and the soup 
plates, which should always be warmed. 

28. How should covers be removed from the tureen or vege- 
table dishes f 

The waitress should stand at the right hand, and 



12 THE DINING ROOM. 

quickly reverse the cover to prevent the moisture 
from dripping on the cloth or carpet. 

29. Hoiv should the plates he removed f 
Two at a time, one in each hand. 

30. When the soup has been removed, what should he done 
next f 

The dinner plates warmed, and the meat should 
be placed in front of the gentleman, and the vege- 
table dishes in front of the lady, or on the side- 
board. 

3 1 . JVhat should he placed first f 
The meat. 

32. What next? 

The vegetables, beginning with the potatoes. 

33. What should the ivaitress he always careful to do f 

To observe and supply every want, stepping 
quickly, but quietly. 

34. Wlien this course has heen removed, what should he done 
next ? 

The pieces of bread remaining on the table should 
be removed with a fork to a clean plate ; the salts, 
peppers, spoons, etc., removed on a small salver, 
and the table brushed with a crumb knife or 
brush. 

35. Wliat should he left on tJie table f 
The glasses and the fruit dish. 

36. What is served next f 
Dessert. 



THE DINING ROOM. 13 

37. Where slioiild the pudding or other dessert he placed ? 

In front of the lady, with a spoon to serve it, also 
the plates or saucers, and teaspoons, 

38. Where should the finger howls he placed? 
In front of each person. 

39 . When should fruits and nuts he passed f 

After the pudding and plates have been removed. 

40. Hoio is after-dinner coffee served? 

In small cups from the side table, i^assing sugar 
and cream at the same time. 

41. After the family has left the room, what should he 
done ? 

The chairs should be i^ut back in their places to 
give free access to the table ; the soiled dishes 
scraped, and taken to the pantry ; also the glasses 
and silver ; the napkins collected, the table cloth 
again brushed and folded carefully, in its creases 
and put away. The carpet around the table should 
be brushed, and the table cover put on. 

42. When should the sugar howl and salts he filled ? 
Between meals, so as to be ready for use. 

43. In what order should dishes he ivashed ? 

First the glasses, then the silver, cups and saucers, 
plates and other dishes. 

44. What is alivays a rule in washing dishes f 
To wash the cleanest things first. 



14 THE DINING ROOM. 

45. JMiat should he done to the plates f 

Plates and all greasy dishes should be carefully 
scraped before being put into the water. 

46. What sJwuld never he put in the water f 

Bone or ivory handles of knives, as it will make 
them yellow and crack them. 

47. Hoiv can the tahle toare he kept bright and shining f 

By washing in hot suds, rinsing in clear hot 
water, and wiping with clean dry towels. 

48. Of ivhat must a n-aitress he very careful f 
Not to chip or break the china and glass. 

49. How do you make hot suds f 

By stirring a piece of soap in hot water. 

50. 7^^ it necessary to change the loater? 
Frequently, as it becomes cool and greasy. 

51. How many hinds of towels should you have f 

A fine linen for the glasses and silver, a coarse 
one for the china. Some, however, prefer to use 
the finer linen for china as well. 

52. Wliat else is necessary in dish ivashing f 

A small mop for the cups and pitchers, dish cloth, 
two pans, one for washing, one for rinsing, and a 
tray on which the dishes should be turned down to 
drip before wiping. 

53. How should the glasses look ivhen dry ? 
Perfectly clear and shining. 



THE DINING EOOM. 15 

54. Hoiv can the silver service he kept bright f 

By daily washing in hot water, and once a week 
in alcohol and water with a little ammonia in it, 
polishing with chamois. Some use whiting or silver 
powder wet with alcohol. 

55. How should steel Icnives be cleaned f 

They should be cleaned daily with bath brick and 
cut potato. 

56. Hoiv should the silver be placed in the silver basket ? 
With the handles the same way, and each kind 

and size by itself. 

57. What should be done with the dish cloth after the dishes 
are washed and put aivayf 

. It should be washed out and hung up to dry. 

58. What order should be observed in arranging a dish 
closet f 

All of a kind and size should be placed together. 
The shelves should be covered with white paper. 

59. How should a waitress attend the front door-bell f 

She should go promptly, be neat in her person 
and dress, answer respectfully any inquiries, and 
remember exactly any names or messages she may 
receive. 



16 TABLE KULES FOR LITTLE FOLKS. 



TABLE KULES FOR LITTLE FOLK. 

In silence I must take my seat, 
And give God tlianks before I eat ; 
Must for my food, in patience wait 
Till I am asked to hand my plate ; 
I must not scold, nor whine, nor pout, 
Nor move my chaii" or plate ahout ; 
With knife, or fork, or any thing-, 
I must not play ; nor must I sing. 
I must not speak a useless word. 
For children must be seen — not heard ; 
I must not talk about my food, 
Nor fret if I don't think it good; 
I must not say, '' The bread is old ;" 
" The tea is hot ;" " The coffee 's cold ;" 
I must not cry for this or that. 
Nor murmur if my meat is fat ; 
My mouth with food I must not crowd, 
Nor while I'm eating speak aloud; 
Must turn my head to cough or sneeze. 
And when I ask, say " If you please ;" 
The table cloth I must not spoil. 
Nor with my food my fingers soil ; 
Must keep my seat w^hen I have done. 
Nor round the table sport or run ; 
When told to rise, then I must put 
My chair away with noiseless foot. 
And lift my heart to God above. 
In praise for all His wondrous love. 



GRACE DINNER TABLE SONG. 17 



GRACE. 

Air ly W. H. Monk; or Chant on xmge 18 0/ '■^Hymnal of 
Presbyterian Church,''^ published in 1867. 

For all the bounties Thou dost spread, 

We thank Thee, Lord, with humble heart; 
For life and health, and daily bread, 

As Thou to us the Giver art. 
Grant us Thy blessing". Lord, we pray, 

Teach us TLy will we beg again. 
And may we live to Thee each day, 

Thee glorify for aye. — Amen, Amen. 

S. T. S. 



DINNER TABLE SONG. 
From " Sunbeam Kitchen Garden Songs." 

BY PERMISSION OF C. S. W. 

Our dinner is ready, we invite you to dine, 
The bell has just sounded, .will you please be on time? 
For promptness at meals is the i-ule at our house. 
We tnist you'll remember when asked to dine out. 

With God's blessing asked on tliefood we've prepared. 
We will now serve three courses with the greatest of care. 
Soup always comes first, warmed plates are the best, 
And a small piece of bread place before every guest. 
3 



18 SECOKD VERSE TO OPEXIXG SOKG. 

The tirst course is finished, the fruit dish may stand, 
But remove the soiled dishes, a ph^te in each hand ; 
With light step and quickly, bring vegetables and meat, 
And an-ange on the table side dishes complete. 

We are ready for dessert, but first brush oflF crumbs, 
For clean knives and forks and plates are to come : 
For third or last course, we have pudding or pie. 
The fruit we shall pass around to each by and by. 



SECOND VERSE TO OPENING SONG. 

{Fifth Lesson, K. a. Book.) 

Oh ! now will you come to dinner and see 

HoAv well we have learned good servants to be? 

The table for you we A\dll set with great care. 

And put only things on that ought to be tliere. 

We serve first the soup, for whicli plates must l)e hot, 

Then take away dishes but not in a lot ; 

Next bring vegetables along with the meat. 

Then clear off the table and bmsh it up neat; 

Now pudding or pie, with saucer or plate, 

And fruit when you can — it is never too late ; 

For all dinners we know, to be healthful and good. 

Must be made of all kinds of strengthening food. 



And eaten with thanks to the Giver of good. 



S. E. B. 



LESSON 11. 



CHAMBER, WORK. 

OCCUPATION MATERIAL. 

Bedstead, mattress, bolster, 2 pillows. 

2 sheets, 2 blankets, si^read, bolster case. 

2 pillow cases, 2 sliams. 

Bureau- and glass. 

Waslistand, washbowl and pitcher, soap-dish, mug 

and slop-jar. 
2 chairs. 
Table. 

Water-pitcher and goblet. 
Dust- pan and brush. 
Steps. 







LESSON. 


March to seats. 




Chord. 


Sit down. 




Song. 

1 .acfcj/^'y^ 






-Uesson. 
Song. 







20 CHAMBER "VrORK. 

CHAMBER WORK. 

1. What does chcmibcr work include f 

Cliamberwork includes the daily care of the bed- 
room and closets, and the weekly cleaning of the 
same. 

2. ^^^mt is the first thing to he done in the daily care of 
the bedroom ? 

Open the windows and shutters, and place the bed- 
clothes to air. 

3. How is this done f 

Place two chairs with seats nearly touching. 
Take off spread, blankets and sheets, folding them 
twice, and lay them over the backs of the chairs, so 
that they do not touch the floor. Place them near 
enough the window for the air to blow through, but 
not so as to show from the street. 

4. What should next be done f 

Pick up soiled clothes and towels, and put them 
in bag or hamper kept for this purpose. 

5. If the towels or other articles are damp, what must be done 
before putting them in clothes basket, and why ? 

They must be dried, otherwise they will mildew. 

6. What should now be done f 

The waste water should be carried away, and a 
pail of clean hot suds brought, with which the bowl, 
marble slab, mug, soap-dish and brush-stand 
should be washed. 



BED MAKING. 21 

7. If the stationary basin is not regidarly washed, what icill 
happen f 

The hard water and soap will settle in a black 
scum upon it. This must then be removed with soda 
or borax and water, or with sapolio soap. 

8. Is it necessary to wash basins and pitchers, if these are 
used f 

Basins and pitchers must also be washed, as even 
clean water, standing, will also cause a black scum. 

9. After washing these articles, what should be done f 

The pitchers should be filled with water, and clean 
towels, if needed, placed on the rack. 

10. What is done next f 

If there is a fire in the room, remove the ashes, 
and kindle new fire. 

(Further questions on fires will be found in sec- 
tion on fires and grates.) 

11. What should be done to the hearth f 
It should be washed with suds. 



BED MAKING. 

12. How often should the mattress be turned f 

It should be turned every day, from end to end, 
and from side to side. 

13. What mitst be done to a feather bed f 

It must be thoroughly shaken, to prevent its be- 
coming hard and lumpy. 



i^'Z BED MAKING. • 

] 4. What should be done to a straiv under-bed, not tufted f 
It should be stirred every morning to keep it 
smooth. 

15. Hoiv should the under sheet be xmt on ? 

Right side up, and tucked under upper mattress, 
that it may not pull up with the other bedclothes 
when the bed is opened at night. 

16. How should the upper sheet be put on f 

Wrong side up, that the right side may fold over 
the blankets. 

17. Hoiv much beyond the blankets should the upper sheet 
come f 

About a quarter of a yard to fold over nicely. 

18. Of what must one be careful in putting on sheets f 

To have the top of the sheet turned toward the 
head of the bed. 

19. How can the top of the sheet be distinguished from the bot- 
tom f 

By the broad hem. 

20. How is the spread put on? 

Over blankets and sheet, if taken off at night. 
(Some prefer to have the sheet folded over the 

.) 



21. How are all the bedclothes, except under sheet, tucked in I 
At the sides and foot of the bed. 

22. How should the bolster be put on ? 

Rather flat, that the pillows may lie nicely on it. 



BED MAKIIfG. 23 

23 . What is often put on over the pillows during the daij f 
Shams, which shonkl have taj)es at the top to pin 
them to the pillows. 

24. What shoidd he done to the room after the bed is 
nuide f 

All the furniture, ornaments and books, as well as 
window sills and blinds, should be carefully dusted, 
and the floor brushed with w^hisk broom and 
dust-pan, or wdth carpet-sweeper, which saves much 
dust. 

25. Hotv shoidd marJcs be removed from paint or mirrors f 
With cloth, wrung out in hot water. 

26. What should be done to hair bag and scrap basket f 
They should be emj^tied. The hair should be 

burn-ed, as it soon clogs the waste pipes. 

27. What is verg inportant to health f 

To have the bedroom thoroughly aired. 

28. What shoidd be done in arranging the room for the night f 
The shades should be drawn, the shutters closed, 

the gas lighted, soiled clothes removed, and every- 
thing returned to its i^lace. Waste water should 
be removed and the pitchers again filled. 

29. ^V^lat shoidd be done to the bed? 

The shams should be taken off and carefully folded 
in their creases. If a colored spread is used at night, 
the white spread should also be carefullj^ folded, 
wrong side out. 



24 FIRES AND GRATES. 

30. If there is no other spread for use at night, should the 
white one be used f 

It slioiild be left on to keep the blankets clean, as 
these are never so nice after they have been washed, 
while the s]3read is quite easily done up. 

31. ^Mitif else should he done to the bed ? 

It should be opened, for one or two, as required. 

32. What about the night clothes f 

The night clothes and wrapper should be laid at 
the foot of the bed, and the slippers placed beside 
it. 

33. Hoiv should the bed stand f 

So that the light may not shine on the sleeper's 
eyes. 

FIRES AND GRATES. 

34. What is the first thing to be done in making a fire in a 
grate f ' 

Remove the ashes from the grate and pan. Lift 
the pan and brush carefully under it. 

35. How shoidd a fire be made f 

Twist old newspaper into loose rolls, and put at 
the bottom of the grate; lay kindlings crosswise on 
the paper that the air may readily pass through. 
Lay coal on toj) of the kindlings and light from be- 
low. 



FIRES AND GRATES. 25 

36. Wliat is the most important thing to ohserve in building a 
fire f 

Not to stifle the drauglit by putting on too much 
paper and by putting the kindlings too close to- 
gether. 

37. How should hard coal he put onf 

With a shovel ; then put on blower until the coal 
is well ignited. 

38. Where should matches he struck ? 

On the match safe or on a piece of sandpaper ; 
never on the wall, which they mark. 

39. Of what are matches made f 
Pine wood and phosphorus. 

40. Of what must one he careful in using matches f 
Never to put them in the mouth, as the phospho- 
rus is very poisonous, nor throw them on the 
floor after lighting them. 

41. What ahout the care of match safes f 

They should be kept filled and free from burnt 
matches. 

42. Should kerosene or other explosive material he used in 
kindling fires f 

It should never be used for this purpose, as it is 
most dangerous, frequently occasioning death or 
serious injury to those using it. 

43. What shoidd he done when the first fire of the season is 
kindled, or one in a fire-place not used regularly ? 

It is well to hold a piece of blazing paper up the 
chimney to expel the cold air. 



26 FIEES AND GKATES. 

44. Of ivhat must one he careful in doing this? 

Not to set fire to the chimney by using too much 
paper. 

45. Should the ashes be entirely removed when an open 
hearth tvith andirons is used f 

A bed of ashes should be left, as the wood will 
then burn better. 

46. What is a good wag of building a tvoodfire on andirons f 
Lay one large log for back log, another in front ; 

place loose rolls of paper between, then a row of kind- 
lings resting on both logs and over the paper. One 
or two logs may be laid on the kindlings. A wood 
fire on andirons may also be kindled in the same 
way as a fire on a grate. 

47. How shoidd ivood be put on f 
Bark side down. 

48. How should a grate be cleaned f 

In the weekly cleaning rub the brass of the grate 
with brush dipped in black lead, and polish with 
other end of brush. 

49. How shoidd nickel plated grates be cleaned? 

With alcohol and whiting and polished with cha- 
mois skin. When the plate is much injured by the 
fire the brass may be polished with black lead. 



BATHROOM AND CLOSETS. 27 



BATHROOM AND CLOSETS. 

50. Hoiv often should the bathroom be put in order? 
Daily, if used. 

51. How should the bathtub be kept bright f 

It should be washed with hot suds and dried with 
a soft cloth. Sand, or anything rough should never 
be used, as it will destroy the burnishing on the 
tin. 

WATER CLOSET. 

52. JMiat is absolutely essential in the care of this closet f 
To keep it in perfect cleanliness and order. 

53. What must be done to the boirl and pan ? 

They must be frequently scrubbed with whisk 
broom kei)t for this purjDOse. 

54. What should be done to the wood work ? 

It should be wiped with a damp cloth and then 
dried. Turpentine, beeswax, and a little carbolic 
acid may be used for this purpose. 

55. What care must be used in regard to the pipes f 

Not to allow matches, hair or cloths to get into 
them, as they would clog them. 

SLOP CLOSET. 

56. ^Mlat must be done in the slop closet f 

Hot water must be poured down the sink every 
day, and it is well to pour a little copperas water 



28 BROOM CLOSET BEDROOM CLOSETS. 

down occasionally. The sink should be daily 
scrubbed with brush kept exclusively for this pur- 
pose. 

BROOM CLOSET. 

57. What are Jcept in this closet ? 
Articles used in chamber work. 

58. What should be always hung up f 
The broom. 

59. How should the walls in this closet be protected f 
By newspapers or sheets of brown paper. 

60. Wliat should he liept on feather duster when not in use to 
keep the feathers from breaking f 

A cover of paper muslin or other cloth. 

61. }Miat about the dust pan f 

It should never be put away with dust in it. 

62. What should be done with cloth dusters and cleaning 
cloths f 

They should go through the wash every week. 

BEDROOM CLOSETS. 

63. How should the floors of bedroom closets be cleaned, if of 
wood, or covered with oil cloth f 

They should be washed with a cloth and cold 
water, not scrubbed with brush and soap. 



LIls^EN CLOSET. 29 

64. How should clothes he hung up f 

They sliould first be carefully briislied then hung 
on hooks, each dress or suit of clothes by itself. 
They should be hung by the bands or by a tape 
fastened in them for the purpose. 

65. Where should shoes and slixjpers he Txcpt ? 

In a shoe-bag or on a shelf raised from the floor to 
keep them from the dust. 

66. With what should closet shelves he covered f 

With paper, which should be changed when 
soiled. 

67. What shoidd be done icith shawls f 

They should be folded and kept on a shelf or in a 
drawer, not hung up. 

68. What about strings and paper f 

There should be a special place for each. 

69. What about medicines ? 

They should be kept by themselves so as to be 
within easy reach in an emergency. 

70. ^Miat should he done ivith medicine bottles f 

They should be distinctly labeled ; those contain- 
ing poisons put on a high shelf or locked up. 

LINEN CLOSET. 

71. With tvhat should the shelves in the linen closet be cov- 
ered f 

With white paj)er. 



^30 HALLS AND STAIRS. 

72. How should Hlieets he arranged? 
Those of the same kind and size in the same pile. 
7,3. How slioidd pillow cases he liept and used on the hcd f 
In pairs, being nsnaliy so marked. 

74. What shoidd he. done with blankets not in use f 

They should be laid in pairs and covered to keep 
them from the dust. 

75. How should spreads he folded f 
Wrong side out. 

76. Where should the linen from the wash he put f 

At the bottom of whichever pile the articles be- 
long to, that the linen may be nsed equally. 

77. What is the most important thing in the care of the linen 
closet ? 

The sorting of the linen. 

HALLS AND STAIRS. 

78. How often should a carpeted hall he swept f 
Twice a week. 

79. How often should the woodwork and other furniture he 
dusted f 

Every day. 

80. How often shotdd a marhle hall he swept f 
Every day. 

81. Hoio often should it he ivashed f 

Once a week or of tener, if needed ; it should be 
washed with sapolio soft soap, or laundry soap and 
water. 



HALLS AND STAIRS. 31 

82. With what should this he clone f 

With a sponge or cloth and dried with Canton 
flannel ; if very dirty, scrubbed with brush. 

83. If the marble is very rough or clirti/, with what should it 
be rubbed. 

With a piece of pumice stone. 

84. How should hard /rood Jioors he swept '? 
Every day with a hair broom. 

85. With tchat should then he iviped up once a week f 
With Castile soap and cold water, mixed with a 

little linseed or sweet oil. 

86. How should this he donef 

With iiannel, then carefully dried with Canton 
flannel cloth. 

87. JVJiat should he done to wood carpets f 

Brushed with hair broom, and once a week wiped 
with cloth wrung out in clear, cold water, then 
rubbed with dry cloth. 

88. With what should oil cloth he washed f 

With cold water ; soap should not be used. 

89. What improves the appearance of the oil cloth f 
A little sweet milk in the water. 

90. Should cloths or scrubbing brushes he used on oil cloths ? 
Cloths. 

91. With what should pine floors be scrubbed f 

With cold water and sand in the grain of the 
wood. 



32 STAIRS^-THE WEEKLY CLEA:NING. 



STAIRS. 

92. How should hard wood stairs he cleaned f 

Tliey sliould be wiped with a clotli or brushed 
with hair brush. The dust pan should be held un- 
der each step. The stairs may be washed weekly 
like hard wood floors. 

93. Hoiv should carpeted stairs he swept f 

They should be daily brushed with whisk broom, 
the dust pan held under each step. 

THE WEEKLY CLEANING. 

94. What shoidd he done to the hedstead if there is a heavy 
spring hed under the mattress f 

The sides of the bedstead should be dusted as far 
as one can reach, once a week. 

95. How often should the spring he removed and the inside of 
the hedstead washed f 

At least eveTj six months. 

96. How often shoidd the hedstead and slats he tvashed if there 
is only a straw under hed f 

Once a month. 

97. ^Mlat is usual in cJianging sheets? 

To take the upper sheet for the under one, and to 
use clean sheets as upper ones. 



THE WEEKLY CLEANING. 33 

98. WJiat sJiould be done with the ornaments in the weeldy 
cleaning ? 

Dusted and laid on tlie bed unless too heavy to 
move. The clock should not be moved. 

99. With what shoidd the bed and lounge be covered"? 
With dusting sheets. 

100. What shoidd he done with upholstered furniture f 

It should be beaten with rattan or whisk broom, 
and the backs and seats brushed, if not of satin or 
leather, in which case they should be wiped with 
soft cloth. 

101. Where should the small pieces of furniture be put during 
the sweeping ? 

In the hall or adjoining room. 

102. How shoidd a broom he held f 
Close to the floor. 

103. What should he done before beginning to sweep f 

The shades should be drawn up so as to have a 
strong light. 

104. What shoidd be done to the curtains f 

They should be shaken and wiped with soft cloths, 
and fastened up from the floor during the sweeping. 

105. For ivhat is a whisJc broom used f 

To brush the corners of the room and under heavy 
furniture that cannot be moved. 



34 DUSTING SONG. 

■ 106. Hoiv sliould mirrors mid tvindows be cleaned f 
They should be washed with cold water and pol- 
ished with newspaper or chamois. A little alcohol 
in the water is good. 

107. With what should pictures he dusted f 
With feather duster. 

108. Should paintings he dusted? 

Not unless they are covered with glass. 

109. What should he done to marhle mantels, hureau and 
table topsf 

They should be washed with cold water. 

110. Wliat will remove the smolcefrom gas globes? 

A little borax or soda in the water with which 
they are washed. 

111. With what is silver plating cleaned? 

With wliiting wet with a little alcohol or water, 
and polished with chamois. 

112. Witli what should hair brushes be cleaned f 

With cold water and borax if one has not the reg- 
ular brush powder. 



DUSTING SONG. 



Air— By Mrs. Hoard. (Music not in print.) 

Chorus. — Fl}^ away dust, fly away dust, 

Dusters are coming to rout you, 
Fly away dust, fl}- away dust, 
People feel better without you. 



DUSTING SONG. 35 

We'll brush you from parlor, 

And brush you from hall, 
We'll brush you from staircase, 

And brush you from the wall, 
We'll bru&h you fi-om windows, 

And brush from the door. 
We'll brush you from fire place. 

Fender and floor. 

Fly away dust, etc. 

Good dusters and faithful. 

The covers we'll shake. 
And things from the table. 

So carefully take ; 
We'll put them back neatly. 

The books in nice rows. 
And when all is finished, 

We'll brush oiu- own clothes. 
Fly away dust, etc. 

Now put away dusters. 

The dusting is done. 
With singing and laughing. 

Such work is but fun ; 
Dust gone for to-day. 

It gives us no pain. 
To know we shall find him. 

To-morrow again. 

Fly away dust, etc. 

Mks. Hoard. 



36 THE MATIN SONG. 

THE MATIN SONG. 

Air— The Loreley. 



Up maiden fair, so quickly, 

The dawn lias long gone by. 
The sun is shining brightly, 

And moments swiftly fly. 
The bee is busy buzzing, 

In clover sweet and pure. 
The birds their matins singing, 

They then their food procure. 

Thus maidens fair and seemly, 

Must rise at peep of day. 
And to their tasks go quickly. 

So prompt without delay. 
Shake well the snowy pillows. 

And toss the bed on high. 
Now let it rest in billows, 

And turn it by and by. 

Now let the gentle breezes. 

Blow through window, room, and hall, 
Until it firmly seizes. 

Each mote, both great and small. 
The sunbeam's dance will shoAv us, 

A maiden's task undone. 
Around us and about us. 

There is work for every one. 

S. T. S. 



LESSON III. 



THE LAUNDRY. 

OCCUPATION MATERIAL. 



24 tubs. 

24 sheets, ^ yard by f . 

24 pillow cases. 

12 blankets, | yard by f . 

12 clothes wringers. 

12 " boilers. 

12 " sticks. 

12 boiler stands. 

12 clothes baskets. 

12 " bags. 

12 " boards. 

12 naj)kins. 

12 table cloths. 

12 handkerchiefs. 

12 fine aprons. 

12 dressing sacqnes. 



38 LESSON. 



LESSON. 



March to seats, carrying tubs, bags, washboards, 
wringers. 

Chord — place material on table. 
March around table, receiving boilers, boiler stick, 
clothes baskets and boiler stand. 
Chord — sit down. 

Sing two verses of song, 
remove bag of clothes from tub. 
place both tubs in front, 
fasten wringer on tub. 
place washboard in front of tubs. 
" boiler on stand center of table. 
" clothes baskets to left of tub. 
Recitation of lesson, 
sort the clothes, 
put fine clothes in tub to left, 
song, AVashing Song, K. G. Lesson (1 

verse). 
rinse in tub to left. 

pass through the wringer into basket, 
put fine clothes and linen into boiler 

(cold water), 
washboard in tub to left, 
put sheets and pillow cases in tub. 
Song. 2d verse K. G. Washing Song. 



LESSOX. 39 

Chord — rinse clothes in second tnb. 

" pass clothes through wringer into basket. 

First tnb to left for bluing. 
" lift table linen and line clothes from 

boiler with clothes stick into the bluing 

water. 
" take sheets, etc., from basket and place 

them in boiler ; the water is hot now. 
" pass linen, etc., from the blue water 

through the wringer into basket. 
" separate the articles to be starched. 
" hang up linen to left, others to right. 
" take coarse clothes from boiler. 
" place them in blue water. 
" pass them through wringer into basket. 
" hang them on the line. 
" take down fine things and linen in 

basket. 
" dampen and fold them down. 
" wash blankets as directed. 
" hang out blankets. 
" take down all the clothes into baskets. 
" clothes in bags. 
" bags and boards in tubs. 
" Rise. 

Two last verses of song Laundry Maid. 
" march with tubs, etc. 



40 LAUNDRY WORK. 



LAUNDRY WOEK. 

1. W/iat is the first thing to he done in ivashing clothes f 
Put tliem to soak over night in tepid water. 

2. If this is impossible, ivhat should you do ? 

Soak them as kjng as you can in tepid water, and 
rub the dirt out in this water, before washing them 
in hot suds. 

3. What clothes especially need soaking ? 
All body clothes. 

4. After the clothes are soaked, what is the next thing to he 
done ? 

Heat the water and put the clothes to be washed 
together in separate piles. 

5. ^V7len the water is hot, what do you do ? 

Make strong suds, then you only need to rub soap 
on very soiled places. 

6. What should you particularly avoid f 

Using the board for the finest and nicest clothes ; 
they are too tender to be used roughly. 

7. In what order do you wash clothes f 

First the table-linen, then the fine clothes, the 
bed-linen, the coarse clothes and towels. 

8. When your table-linen and fine clothes are washed, what 
do you to them f 

Put them into cold water to come to a scald. 



LATTNDRT WORK. 41 

9. WJiy not put them in Jiot ivater f 
Because it sets the stains. 

10. After they havchccn scalded, what do you do f 

Drain them out, and put them into clear, cold 
water. 

11. What do you then do to the coarse clothes f 

Rub soap on any soiled places and put them in the 
boiler. 

12. How long do yoti boil clothes ? 

Twenty minutes. Too much boiling makes them 
tender. 

13. After the clothes are boiled, what do you do f 

Throw away the washing water, rinse the tub well, 
and partly fill with lukewarm water. 

14. What do you put in this water f 

A little bluing ; then rinse your fine clothes in 
this water, and let them lie in it until you drain 
your coarse clothes from the boiler, and have put 
them into clean water. 

15. Wliat do you then do to the coarse clothes ? 

Rinse them thoroughly in the cold water and then 
in the blue water, out of which the fine clothes have 
been taken. 

16. How long do they remain in this ivater ? 
Until you have hung out the fine clothes. 

17. Wliat do you do ivhile these things are out drying? 
Starch the clothes that require it, and hang them 

out in the sunniest places. 



42 LAUNDRY WORK. 

18. When clothes become yellow, or a had color from lying 
unused, or from sickness, what do you do ? 

Take them from the hot suds and spread them on 
the grass or in the sun to bleach for one hour, then 
rinse them thoroughly in two waters; the last should 
be blued. 

19. Is it ever well to leave clothes any length of time wrung 
out in piles in hasJcets waiting to he hung out to dry ? 

No ; this makes poor work, clothes become 
streaked by lying in coils as they come from wring- 
ing. 

20. What should you do as you hang clothes ? 

Snap them and pull them smooth and even ; this 
makes the ironing easier. 

21. What is the best kind ofhluing ? 

" Nuremberg Ultra Marine Blue." 

22. WJiat should you do with the halls ? 

Tie one-half dozen in a small flannel bag, to whirl 
around in the water. 

23. When do you dampen clothes t 

At night. Sprinkle and roll tightly, and in the 
morning iron the starched things first. 

24. Can you dampen clothes at night, in summer ? 

No; they will sour before morning, and there is 
danger of their mildewing. 

25. How do you remove mildew f 

Mix soft soap with starch, powdered, one table- 
spoonful of salt, and Juice of one lemon ; lay it on 



LAUNDRY WORK. 43 

both sides, and let it lie on the grass a day and 
night, or until the stain comes off. 

26. How do you remove acid stains from linen f 

Use spirits of ammonia, and wash in cold water ; 
or wet the cloth in water, and burn a sulphur match 
under the stain. The sulphurous acid gas will re- 
move the stain. 

27. How do you taTce blood stains from linen f 

Spread on raw flour paste, and spread it in the 
sun. 

28. How do you wash flannels ? 

Wash them in hot suds, and rinse in clean, hot 
water. 

29. How do you ivash laivns or thin muslins f 

Boil two quarts of wheat bran in six quarts of 
water, half an hour ; strain through a thick cloth, 
add warm water and wash the goods ; avoid using 
soajD, if possible, and no starch ; rinse carefully in 
cold water. 

30. How do you wash calicoes ? 

In cold water ; soap and cold water will remove 
any grease in them, and they will retain their color 
and not shrink. 

31. How do you wash lace edging ? 

Have a large bottle covered with muslin, stretched 
on to fit perfectly. Begin at the bottom and wind 
the lace about ; baste both edges, tacking all the 



44 THE LAUNDRY MAId's SONG. 

points to the muslin. Wash the lace on the bottle, 
rubbing soap and water on with the hand ; rinse it 
up and down in a i)ail of water, and boil the bottle 
and all twenty minutes ; let it dry on the bottle. 

32. Washing done, tvhaf should you do f 

Wash and dry the boiler in all the creases ; wash 
your tubs, and if not stationary, set them in the 
cellar or some place where they will not dry. Heat 
your flat-irons. 

■ V- 

THE LAUNDRY MAID'S SONG. 

Air — " There is Music iu the Air." 

I AM a laundry maid, 

As you Avell can see, 
Sorting the clothes in piles, 

For washed they must l)e. 
First I heat the water hot. 

On this the washing day. 
And I l)eg-in my work all right 

To wash the dirt away. 

The table linen comes the first ; 

While the water's clean. 
Cleanse the spots till none are left. 

For they must not be seen. 
In water cold the stains are cleansed, 

For hot would surely set 
Each mark so (hxrk and firm and fast — 

We must not this forget. 



THE LAUNDRY MAID's SONG. 45 

The fine clothes next we take in hand, 

And wash with greatest care^ 
And then we stretch the lines outside, 

If the day is fair. 
Coarse clothes next we wash and boil, 

And hang them out to dry. 
Then one by one we take them down, 

To neatly put them by. 

I 
We rinse the tubs and boiler too, 

Nor let a trace be seen. 
Of anything that is not right. 

For all must be so clean. 
The clothes we sprinkle and fold down. 

That they may ready be. 
To iron out so time and straight, 

It must be done, you see. 

S. T. S. 



LESSON IV. 



STARCHING AND IRONING. 

OCCUPATION MATERIAL. 

For a table of twelve. 

24 blocks to support skirt boards. 
12 small clothes horses. 



12 
12 
12 
12 
12 
12 
12 
12 



irons, with stands, 
bosom boards, 
shirts, 6 inches long, 
skirts, " " 

napkins, 6 inches long, 
sheets, 1 yard long, 
iron holders, 3 inches square, 
muslin rubbers. 



12 '' bags for containing garments. • 

1 sheet for table, 3 yards long, \\ yards wide. 

1 blanket for table, 3 yards long, 1| yards wide. 

LESSON. 

March — march to seats, carrying bags, irons, 
stands. 
" round the table, receive skirt boards and 
blocks, bosom boards and clothes 
horses. 



STARCHING AND IRONING. 47 

Chord — sit down. 

" place irons and stand to right. 
" " bags to left. 

" " boards and stands in front. 

" " clothes horse in front. 

Recitation of lesson. 

Ironing song, first four verses. 
" sort the collars. 
" place bosom board in front. 
" iron the clothes. 

fold " 
" return them to the bags. 

Song, last four verses. 
" rise. 
" take bags and stands, etc. 

March. 



STARCHING AND IRONING. 

1. Hoiv do you make a quart of starch f 

Dissolve three teaspoonfuls of starch in a little 
cold water ; pour on a quart of boiling water, stirring- 
all the time ; add a pinch of salt, and boil ten 
minutes ; add a little bluing. 

2. Wliat do you make starch in ? 

A large fireproof earthern saucepan or a glazed 
kettle. 

3. How dou yo starch cuffs, collars and shirt bosoms f 
After they are dried, wet them with hot water. 



48 STARCHING AND IRONING. 

wring very dry, and starch while the cloth is yet 
warm. Rub the starch in faithfully, wring in a dry 
towel, to remove all the starch that may adhere to 
the outside, spread the garments out evenly, rub 
with a dry cloth, roll up tightly, and let them re- 
main two or three hours before ironing. 

4. How do you make shirt bosoms, collars and cuffs glossy ? 

Take two ounces of white gum arable and put it 
in a pitcher, and pour on it a pint or more of water ; 
cover it and let it set all night. In the morning fil- 
ter it carefully from dregs into a clean bottle, cork 
it and keep it for use. A tablespoonf ul of the gum- 
water to a x)int of starch, and a piece of white wax 
melted in the starch, will give a good gloss when the 
polishing-iron is used. 

5. Hoiv do you prevent the superfluous starch from adhering ? 
Wring in a dry towel, spread each article out 

smoothly, and rub them off with a dry cloth, roll 
up tightly and let them remain about three hours 
before, ironing. 

6. How do you make gum arahic water ? 

Pour a pint of water on 2 oz. gum arable, cover it 
and let it stand over night. In the morning filter it 
and put it in a bottle. 

7. How much of this do you put to a quart of starch? 
One tablespoonf ul. 

8. Hotv stiff should cuffs and collars he ? 
About as stiff as thin pasteboard. 



STARCHING AXD IRONIXG. 49 

9. How stiff should muslin dresses he f 
About as stiff as new muslin. 

10. With what should dark calicoes he starched ? 

Rice water or gum arabic ; common starch leaves 
wliite ilakes all over tlie goods when ironed. 

11. How do you make rice starch f 

Boil one pound of rice in four quarts of water ; 
let it boil slowly until it is very soft ; add boiling- 
water as fast as it boils away, so that you will have 
the four quarts of starch when it is done. Stir it 
frequently. When the rice becomes a pulp, pour 
the whole into one gallon of water and strain through 
flannel starch bag. 

12. In order to do ironing nicely ivhat should you have ? 
An ironing table, bosom board, skirt board and 

sleeve board. 

13. WJiat else is just as necessary ? 

Clean hot irons, clean ironing cloths and well 
folded clothes. 

14. With what shoidd an ironing table and hoards he covered f 
A double thickness of blanket and muslin tightly 

and smoothly drawn over them. 

15. How do you iron a shirt ? 

Begin at the binding of the neck, then fold the 
back through the middle and iron it ; then iron the 
sleeves and the front of the shirt ; last iron the 



50 STARCHING AND IRONING. 

bosom on the bosom board ; rub the bosom over 
with a damp cloth, and iron hard and quickly with 
a polishing iron. 

16. Hoiv should cuffs and collars he ironed f 

On the bosom board ; first on their wrong sides 
lightly, then turn them over and iron hard on tlie 
right side until there is a high polish and they are 
perfectly dry. 

17. How do you iron a shirt f 

Slip it over the skirt board, and iron it on its right 
side. 

18. What do you place under the skirt f 

Have a clothes basket under the skirt that it may 
not touch the floor. 

19. If the iron should become rough and the starch stick to it, 
what should you do f 

Have a piege of yellow beeswax in a cloth and rub 
your iron over it and then on the muslin rubber. 

20. Hotv do you tell an iron is not too hot f 
By trying it on the muslin rubber. 

21. If an iron should become rusty what should you do ? 
Rub it with fine emery dust and sweet oil ; if you 

cannot make it smooth then send it to the factory 
to be ground smooth. 

22. Where should you keep irons ? 

In a dry place ; a good laundress will not allow 
her irons to get rusty. 



OCCUPATION MATERIAL. 51 

23. With tvJiat do tjou make an iron-holder f 

Old woolen stockings or ingrain carpets covered 
with ticking. 

24. When clothes are ironed what do you do with them? 
Fokl them nicely and hang them on the clothes 

horse, near the tire, to dry. 

25. How do you fold shirts ? 

With the bosom top and not bent. 

OCCUPATION MATERIAL. 

24 blocks to support skirt boards. 
12 small clothes horses. 

" " irons. 

" " skirt boards, covered with flannel and 

mnslin, 10 in. long. 
12 small iron-stands. 

" " bosom boards, covered with flannel and 

muslin, 4 in. long. 
12 shirts, 6 in. long. 

" skirts, " " 

" napkins, 6 in. square 

" sheets, 1 yd. long. 

•' iron-holders, 3 in. square. 

' ' muslin rubbers. 

" bags containing garments.. 
1 sheet for table 3 yds. 
1 blanket " 



52 LESSON". 



LESSON. 



March to seats, carrying bags, irons, stands. 

" round table, receive skirt boards and stands, 
bosom boards and clothes horses. 
Chord — sit down. 

" place irons and stands to right. 

" " bags to left. 

" " boards on stands in front. 

" " clothes horse " 

Recitation of lesson. 
Ironing song — first four verses. 
Sort the clothes. 
Place bosom board in front. 
Iron the clothes. 
Fold the clothes. 
Return them to the bags. 
Song — last four verses. 
Chord — rise. 

" take bags, irons and stands, etc. 

" face. 
March. 



IRONING SONG. 53 

IRONING SONG. 

Am— Lightly Row. 

Iron so, to and fro, 
Deftly must the iron go 
In and out and round about, 
Every inch is ironed out. 

See the garments sorted right. 
Sprinkled well and folded tight ; 
Only just enough to do, 
Each day's work must be gotten through. 

Irons must be bright and clean, 
For any rust is surely seen ; 
Not too hot and not too cold. 
Lest they to the garment hold. 

A muslin rubber there must be. 
And an iron stand or you will see 
The sheet all scorched, and garments too. 
Destruction sad that ne'er will do. 

The table must be covered o'er 
With blanket thick and sheet, before 
You try to iron any thing. 
So Ave work and so we sing. 

Napkins on their face are laid, 
Strict attention must be paid 
To how each one must folded be — 
Mark on top for all to see, 
6 



54 IRONING SONG. 

Cuffs and collars shining bright, 
Stiffly starched and polished right, 
Smooth and even, straight and true, 
Just as if they faii'ly grew. 

As you iron every thing. 

Fold it nicely, fit to bring 

To a lady nice and tnie, 

That you may get more work to do. 

S. T. S. 



LESSON V. 



THE KITCHEN. 

OCCUPATION MATERIAL. 

CHARTS. 

Chart No. 1 — Tromoare. 

Iron pots, saucepans, frying pans, griddle, grid- 
iron, dripping pans, porcelain lined stewing i^ans 
and preserve kettles, and teakettle. 

Chart No. 2 — Thmvare. 

Wasli boiler, disli i)an, teakettle, saucepans, col- 
ander, tin pails, dipper, skimmer, hand basin, muf- 
fin tins, bread pan, cake pan. 

Chart No. 3 — Woodenware. 

Rolling pin, moulding board, chopping tray, meat 
board, jDails, jDotato masher, lemon squeezer, spoons, 
sieves, wash boards. 



56 FIRES. 

Chart No. 4 — Knives andfo7'ks, spoons. 

Bread knife, chopping knife, carving knife, jack 
knife, tin can, scissors, carving fork, toasting fork, 
large iron spoon, table knives and forks and 
spoons. 

FIRES. 

1. What is the cook's first duty in the morning f 
To make tbe fire. 

2. Wlien should the Mndlings and coal he collected ? 

The night before, and everything left in readiness 
for the morning fire, 

3. What hind of wood is the best for Jcindling ? 

Pine wood. It is also wise to keep any old papers 
that may be brought to tbe kitchen for the same 
purpose. 

4. What is the best coal for cooTcing ? 
Anthracite coal. 

5. How is the fire to be kept bright and clear f 

By regulating the damj)ers of the range or 
stove. 

6. What shoidd be done ivith ashes f 

At night dump the hre, and in the morning sift 
the ashes carefully, removing all pieces of coal, 
then place the ashes in the ash can. 



COOKING UTENSILS. 57 

7. How can the fire he kept f 

After the fire is well started and burning brightly, 
cover it with the coal and cinders left from sift- 
ing. 

COOKING UTENSILS. 

8. Wliat articles of ironware are used in a hitchen f 

Iron pots, sancepans, frying pans, griddle, grid- 
iron, dripping pans, porcelain lined stewing pans 
and j)reserve kettles, and teakettle. 

9. What articles of tinware are needed f 

Wash boiler, dish pan, teakettle, saucepans, 
colander, tin i)ails, tin dipper, skimmer, hand basin, 
muffin tins, etc. 

10. What articles of woodemvare ? 

Rolling pin, moulding board, chopping tray, 
meat board, pails, potato masher, lemon squeezer, 
spoons, sieves and wash boards. 

11. What kind ofJcnives are necessary ? 

Bread knife, chopping knife, car^^ng knife and 
jack knife. 

12. How must these he kept clean ? 

These all require constant care, and apart from the 
thorough washing they must have after use, they 
should be scoured every week. 

13. After iron jjots, saucepans, etc., have heen used, tvhat 
should he done f 

As soon as the food cooked in them has been re- 

6* 



58 COOKING UTENSILS. 

moved they sliould be filled with water and placed on 
the side of the range or stove. At the end of fifteen 
minntes scour thoroughly with soft soap and sand, 
or washing soda, and hot water, or a linked jnetal 
pot scourer. The articles thus cleaned should 
he perfectly dry before putting away, to prevent 
rust. 

14. WJiat sliould be done to prevent the vessel from occnsmi- 
ally discoloring the food while cooMng ? 

A little soap or soda should be boiled in it. 

15. How shoidd copper utensils he cleaned f 

They should be thoroughly washed before and 
after using, in the same way as ironware. The out- 
side should be cleaned w\t\\ salt and vinegar, 
rubbed on with a muslin cloth, and well polished 
ofl'. 

16. What must he done to Jceep tins bright and clean ? 
Immediately after using they should be washed 

in hot water with soap ; but once a week they 
must be scoured with soap and sand, or sapolio. 

17. Hoiv can sapolio and ivood ashes be used f 

Sapolio is used as any ordinary soajD, and 
brightens tin. Wood ashes answer the same pur- 
pose. They must be well rubbed on with a cloth, 
and the utensil washed and dried. 

18. Mliat care does earthenware need f 
Earthenware cooking utensils need great care to 

be kept clean and free from grease. After using 



CLEANING. 59 

tliey sliould be thoroughly washed with hot water 
and soft soap, then rinsed in cokl water and dried 
carefully. 

19. mmt of the care of woodenicare f 

All woodenware, bowls, pastry boards, rolling 
pins, potato mashers, ladles, etc., should be kept 
i^^clean with sand and cold water. 

CLEANING. 

20. Hoiv often should a Idtchen he tlioroughly cleaned f 
Once a week. 

21. Whxit should he first attended to ? 
The closets and dresser. 

22. How should these he cleaned ? 

The shelves, unless i^ainted, should be scrubbed 
with cold water and sand, and then covered with 
clean white paper. 

23. What then shoidd he done with the dishes ? 

After they have been cleaned as before described, 
stand them up or put them neatly in piles on the 
shelves, so that the pantry will present a tidy ap- 
pearance. 

24. How must the kitchen tables he kept ? 
White and clean. 

25. If anything is spilt on the tables that is likely to leave a 
stain, when shoidd it he u'iped up f 

Immediatelv. 



60 CLEANING. 

26. What should be done every day ? 

The tables sliould be scrubbed with cold water and 
sand. 

27. ^V^ly not ttse hot tvater and soap f 

Because they would make any grease that might 
be on the tables spread. 

28. If the tables are stained, hoiv can they be cleaned f 

By putting soda in the water, using sand or batli 
brick. 

29. How ojten shoidd the sinJc be washed ? 

After every meal and daily with soap and soda. 
A still brush should be kept for the j)urpose. 

30. Should anything be emptied or scraped into the sinlc f 
No ; there should be a wooden tray to scrape any 

refuse or swill into. 

3 1. After a greasy utensil is irashcd, what shoidd be done f 
The water should run freely, so as to clean drain- 
pipe. 

32. Hotc should the boiler and faucets be l^ept clean and 
bright f 

Once a week they should be rubbed with oxalic 
acid or salt and vinegar. 

33. In what ivay should this be done ? 

Dissolve one ounce oxalic acid in two quarts 
water ; rub on with a muslin cloth, then i^olish well. 
The salt and vinegar can be applied in the same 
way. 



CLEANrN^G. 61 

34. WJiat care should he taJcen of the range or stove ? 
Once a week let the fire go entirely out, then 

brush off the range or stove and apply blacking that 
is ]jrepared for the purpose. Put it on with a brush 
and polish well with a cloth. 

35. If anything is spilled on the range or stove, why should it 
be 'wiped up immediately ? 

To avoid rust. 

36. Hoiv often should the floor, chairs and general cleaning 
be done ? 

Once a week. 

(J^'^or Cleaning, see House Clemiing Lesson.) 

37. What is the best way to begin f 

Scrub out all the closets, then wash the oilcloth 
with canton flannel, cold water and Castile soap. 

38. If the oilcloth is new, what is better for use than a 
brush f 

A flannel cloth. 

39. What if the floor is bare ? 

Scrub it with sand and cold water. 

40. If the floor is painted, what should be done f 

It should be wiped up carefully with cold water. 

41. How shoidd the windoivs be cleaned? 

They should be washed with warm suds, into 
which a little spirits of ammonia has been poured, 
well rinsed in clean water, thoroughly dried and 
polished with either a soft newspaper or with paper 



62 CLEANING. 

muslin, which has been boiled and dried. Win- 
dows should always be rubbed up and down, not in 
every direction. If there is any paint on the win- 
dow, take it off with an old copper penny. Dip the 
penny frequently in water. If the windows have 
been regularly cleaned, wash in clean cold water, 
and then polishing is sufficient. 

42. How should the furniture he cleaned? 

Furniture should be wiped off with a damp wool- 
en cloth. 

43 . WJiat of the refrigerator f 

The refrigerator rec[uires very nice care, scrubbing 
it frequently, and nothing should be i^ut in it, un- 
less perfectly clean. 

44. How should the ice he kept to keep it from too quicM// 
melting f 

There should be two flannel cloths or blankets 
kept to wrap it in ; one should be always dry and 
ready to wrap the ice in when it is brought. 

45. When and hoiv should the refrigerator he cleaned ? 
Twice a week, when it should be thoroughly 

scrubbed inside with soap and hot water. 

46. If painted, hoiv should the outside he cleaned f 

It should be wiped off with cold water and a 
woolen cloth. 

47. Why not use soap ? 
Because soap removes paint. 



THE KITCHEN MAID. 63 

THE KITCHEN MAID. 

Air— "Sparkling and Bright." 

So prompt wlien due and so tidy too, 
Comes my kitchen maid so liglitly, 

With neatest tress and cleanest dress, 
To do her work so brightly. 

Refrain : deftly and carefully, 

She does the work with nicest care ; 
She never stops, and never pouts, 
Because there's lots to do there. 

The fire so bright must be built just right, 

Or else 'twill not burn lightly ; 
The wood all dry and coal sitting by, 

With paper 'neath, lights brightly. 

Eefrain : deftly and carefully, etc. 

The kettle will boil, and save much toil, 

For work must be done so steady; 
Flour sifted too, for cakes are due 

When breakfast is cooked and ready. 

Refrain : deftly and carefully, etc. 

Each meal in turn the cook must learn. 
Should be served and cleared so neatly. 

That naught is left by one who is deft. 
When it is time to sleep so sweetly. 

Refrain : O deftly and carefully, etc. 

S. T. S. 



LESSON VI. 



MARKETING AND COOKING LESSONS. 

(Supplementary to Lessona Fifth and Sixth in Kitchen Garden Book.) 

Charts ciiu lie procured of J. W. Schermorhorn & Co., 30 East 14th 
Street. Price, $5.00. 

MARKETING. 
J. What is this? 
An ox. 

2. What is the meat of an ox called? 
Beef. 

3. WJiat is the best beef? 
Ox beef. 

4. How old should he he before hilled ? 
Five or six years old. 

5. Of what quality should it be f 
Fine grained. 

6. Of what color f 

Red and well mingled with fat. 

7. If there is not a good quantltij of fat running through it 
what will the beef be ? 

Tough, and not a good flavor. 



MARKETIKG. 65 

8. Oftvhat color should the fat he f 

Clean rich, white, just tinged with yellow. 

9. Ofivhat color and quality is heifer or cow heeff 
Paler than ox beef, and firmer grained. 

10. Is it as rich and juicy f , 

No. 

11. When is an animal too old f 

When it is dark red, the fat skinny and tough. 

12. Hotv do you tell good heeff 

When it is jDressed with the finger and the meat 
rises quickly. 

13. WJiat is No. 9 "? 
Sirloins. 

14. WJiat is the best for roasting ? 
Sirloins or middle ribs. 

15. From what end is it cut? 
Chump end. 

16. How long does it take a xiiece ofheef say fourteen pounds, 
to roast f 

Three hours. 

17. Baric meats, such as heef, are hetter how f 
Rare. 

18. WJiite tneats, su^h as veal, are hetter how ? 
Well cooked. 

19. mtat is No. 10 ? 

Sirloin steaks ; they are the most economical. 



66 MARKETING. 

20. What are the best steaks for broiling:' 
Porterhouse steaks. 

21. What is this? 
A gridiron. 

*22. For what is it usedf 
For broiling steaks and chops. 

23. Should steaks ever be fried f 
No, it makes them tough. 

24. What is No. Ill 
The rump. 

25. What is done with the rump f 
It is corned. 

26. How should corned beef be boiled f 

Slowly ; one quarter of an hour to a jDOund. 

27. What is this? 
An iron pot. 

28. What do you cooJc in an iron jJot f 
Boil meats and soups. 

29. What is veal f 

A calf or young ox. 

30. How old should a calf be f 
About a month old. 

31. How should the flesh be f 
Dry and white. 



MARKETING. 67 

32. WJmt pieces are the best for roasting f 
Fillet, loin and shoulder. 

33. WJiat is this? 
A lamb. 

34. If it were Jive or six years old what ivould you call it ? 
Sheep, or mutton. 

35. Of what color should mutton he f 
Dark color. 

36. How do you tell good spring lamhf 
When it is small, i)ale red, and fat. 

37. What part is generally roasted? 
The loin. 

38. Wmt is No. 31 
The loin. 

39. What is No. 4 ? 
The leg. 

40. How is it often cooJcedf 
Boiled. 

41. Hoiv long does it taJce f 

At least twelve minutes to a pound. 

42. How long should you boil a leg of mutton ? 
x\t least two hours. 

43. What is a saddle of mutton ? 
Two legs and two loins. 

44. Hoio is lamb divided f 

Into two fore quarters and two hind quarters. 



68 MARKETING. 

45. What are the most delicate chops f 
Lamb chops. 

46. From whence are they taken ? 
The ribs. 

47. How about loin chops ? 
They have the most meat. 

48. JVJiere are mutton chops generally taken from ? 
The loin. 

49. Wliat is this ? 
A pig. 

50. What is the meat of a pig called ? 
Pork. 

51. How do you tell good pork ? 

The fat should be hard, the lean white and line in 
the grain, and the rind thin and smooth. 

52. What is JVb. 1 ? 
Leg. 

53. JVJiat is done to tJie leg ? 
Smoked and corned. 

54. What is it called then f 
Ham. 

55. How long does it take to boil f 
One-quarter of an hour to one pound. 

56. WliatisNo. 4? 
Spare rib. 



VEGETABLES. 69 

57.. How are spare ribs cooked ? 
Roasted. 

58. Wlien they are separated what are they called ? 
Pork chops. 

59. JVliat are the feet used for ? 
Jelly, head cheese and sauce. 

60. Hoiv do you select chicJcens ? 

Select chickens of white flesh, pale yellow feet, 
small spurs, and flexible breast bone. 

61. How do you select dttcJcs, geese and pigeons f 
The feet should be pliable and vent firm. 

62. Hoiv do you select fish ? 

Eyes should be bright ; gills clear red ; body 
stiff, and the smell not stale. 

VEGETABLES. 

63. Holo are most vegetables improved ? 

By lying in cold water awhile before cooking. 
Drain them and cook them in boiling water, 
seasoned with salt. 

64. WJiat potatoes are the most economical f 
Smooth, even, medium sized potatoes. 

65. What are good early piotatoes f 
Alpha and Early Rose. 

66. Name another good variety f 
Red j)each blow. 

67. Tell me a good winter potato ? 
Snow-flake. 



70 VEGETABLES. 

68. Wh((f is this ? 
Sauce jmn. 

69. What is cooked in a saucepan ? 
Vegetables. 

70. How (Jo you coolc old potatoes ? 

Peel and lay in cold water lialf an hour ; put 
tliem in hot water with a little salt ; boil half an 
hour. When done remove the cover, drain off the 
water, throw a towel over them, and let them stand 
ten minutes to dry before serving. 

71. How do you cook new potatoes f 

Wash, scrape and put them in boiling water, with 
a little salt ; boil fifteen to twenty minutes ; drain 
and let them stand until dry under a towel. 

72. Hotv long does it take green corn and fresh peas to coohf 
Fifteen to twenty minutes. 

Asparagus requires twenty to forty minutes. 
Spinach " ten " " 

Lima beans, if large, one hour ; generally forty to 
fifty minutes. 

String beans — boil till tender — one or two hours. 

Pa7'snips thirty minutes to one hour. 

Cabbage in one water half an hour ; change the 
water and boil another half hour. 

Beets must be boiled from two to four hours, 
until you can run a fork through them easily. 
Wash, but never ]3are or cut them, before boiling. 



VEGETABLES. 71 

Onions, — Boil in first water one lionr ; change tlie 
water and add a little milk with salt ; when done 
add butter and pepper. 

Turnl'ps. — Boil an hour or more till tender. 

73. Iloio do you make coffee f 

Use one tablespoonf ul of ground coffee to a cup, 
or four tablespoonfuls to a quart of water ; put the 
coffee in the coffee kettle ; break and mix an egg 
and its shell with the coffee ; stir in a cup of cold 
water and all the boiling water at once for the 
amount of coffee required ; fasten the lid and cork 
the spout of the kettle ; boil fifteen minutes ; before 
removing throw a tablespoonful of cold water on the 
coffee and settle it, then strain it through the strainer 
into the coffee pot. If you have no egg^ wet the 
coffee with boiling water, put it into the kettle and 
add the boiling water. An egg shell will clear the 
coffee. 

74. How do you make tea f 

Never boil tea. Scald the tea pot ; wet the tea 
with a cuj) of boiling water ; let it draw ten minutes ; 
add the boiling water ; two tablespoonfuls of tea to 
a quart of water. 

75. Ho IV do you cook oatmeal ? 

To one quart of boiling water i)ut four tablespoon- 
fuls of oatmeal, stir it frequently at first, and then 
every fifteen minutes. . Let it boil very slowly two 
hours. Season witli a half teaspoonful of salt. 

S. T. S. 



72 MARKETING SONG. 

MARKETING SONG. 

Air—" Oats, peas, beans and barley grow." 

Away, away, it is market day, 
Our meats to buy in the best way ; 
Beef or fisli, or fowl and lainb, 
Chops and steak, or a slice of ham j 
Pick them out and see they're good. 
For we must eat the purest food. 

Fresh and sweet it must always be ; 
In all good meats you'll surely see 
A streak of lean and a streak of fat, 
Tlie beef, bright red, be sure of that. 
For a roasting piece, the ribs we buy. 
And steaks we broil, but ham we fry. 

A lamb you know is young and sweet, 
But mutton is a very old sheep ; 
l*ork and veal we rarely buy, 
But fowl and fish we often try ; 
Plenty of fruits and vegetables too: 
Then we've gone the market through. 

S. T. S. 



COOK'S SONG. 

Air— "iVIarj'land, my Mar3^1and." 

Early to bed and early to rise, 
Is our maxim, just and wise. 
Wood all dry and coal just there. 
We know how to fix each layer ; 



cook's song. 73 



Liglit the paper witli a matcli, 
Wood will burn and coal will catch ; 
Then we pull the dampers out, 
And to our work we go about. 

First, we put the kettle on, 
Next, oatmeal is put upon ; 
Cook it slowly, cook it well. 
Each small gram must fully swell. 
With the sieve we sift the flour ; 
That is done at an early hoiu-. 
Then our steaks or chops we broil, 
Coflfee next, must briskly boil. 

Bread or biscuit we can bake, 
Muffins, rolls, or Indian cake ; 
Serve the breakfast nice and hot. 
Wash each dish and pan and pot ; 
Never leave a thing around. 
That's a fault must not be found ; 
To the fire we must attend, 
On that you know, we must depend. 

For the dinner then prepare — 
Potatoes we must thinly pare, 
Beef or lamb, or fowl we roast. 
Until they are as brown as toast ; 
Soup we boil the day before. 
Remove the fat, and boil it more ; 
Com-ses must be served in tuni. 
As we here do see and learn. 



S. T. S. 



LESSON VII. 



BREAD. 



OCCUPATION MATERIAL FOR BREAD. 

1. Small tin pan. 

2. A potato. 

3. Pint measure. 

4. Paper bag, marked "Flour." 

5. Small salt sack. 

6. Teacup, with colored line encircling tlie 
middle. 

7. Tablespoon. 

8. Clotb large enough to cover the pan. 

9. Loaf of bread, or pasteboard imitation of 
one. 

In this and the yeast lesson the teacher holds up 
before the class each article as used, and accom- 
panies each answer with illustrative motions. Thus, 
potato, water, flour, yeast and salt should be see7i to 
be measured and put in pan, and the mixture stir- 
red, covered, set to rise, kneaded, and baked before 
the class's eyes. The stirring, kneading and mould- 
ing motions should be carefully imitated by the 
class. Where numl)ers are used, they are to be as- 



ORDER OF LESSOX. 75 

sociated with some part of the body, association 
helping memory. Thus, "one hour," forefinger uj) ; 
two hours, two fingers, "T" shaped; twenty 
minutes, both hands open and shut twice, etc. 
After class lesson, one child may mix a 7'eal little 
sj)onge, all articles being placed on a tray. Using 
real flour and water, lessons of neatness are incul- 
cated practically. A lump of clay will do for 
kneading, a seemingly simple, but really most diffi- 
cult part of the lesson to teach. 

ORDER OF LESSON. 

March to places. 

1st and 2d Chords — Sit, and draw up to table. 

^d Chord — Waitress carries teacher's material to 
her stand. 

Uh Chord — Waitress puts tray before sponge set- 
ter, and dough or clay before kneader. 

CLASS LESSON. 

1st Chord — Rise and sing two verses of song. 

2d Chord — All sit, except two ; one of these sets 
sponge, the other kneads and bakes. 

2,d Chord — All rise and sing last verse, kneading 
in time to the chorus. 

^th Chord — One child holds up loaf of bread, say- 
ing, "This is the finished loaf." 

March to seats. 

All the articles needed for sponge setting may be 

procured in miniature. 

M. B. M. 



76 BREAD LESSON. 

BREAD LESSON. 

1. Wiatis thisf 
A tin pan. 

2. WJiat shall we make in it ? 
Bread. 

3. How many articles are needed for bread f ^ 
Five (right hand np, lingers extended). 

4. Wliat is this— No. 1 ? 
A potato. 

5. What shall tve do with it f 
Peel it, boil it, wash it. 

6. What is this— No. 21 
Water. 

7. Is it hot or cold ? 
Just lukewarm. 

8. How often shall we fill the pint measure? 
Once (one hand out, closed). 

9. What is this— No. 3 ? 
Flour. 

10. How many times must we fill the measure? 
Twice (both hands). 

11. Wiatis this— No. 4? 
Salt. 

12. Hotv many spoonfuls ? 
One. 

13. Whatisthis—No. 5? 
Yeast. 



BREAD LESSON. 77 

14. How much yeast ivill raise the bread f 
Cupful, only to the red line. 

15. All things being in the pan, what next f 
Stir carefully and mix well. , 

16. WJiat is the mixture called ? 
It is called "sponge." 

17. When is it" set ?^' 
At niglit. 

18. What do you do with it ? 

■ Cover it, and set it to rise in a warm place. 

19. In the morning whativill have happened ? 

The sponge will have risen, and will show bub- 
bles. 

20. Wliat then do you add f 
Flour. 

21. Hoiv much f 

Enough to keep the hands from sticking to the 
dough. 

22. What then do you do f 
Knead it. 

23. How do you Jcnead f 
With the knuckles. 

24. Why not ivitli the palms or ivrists ? 
Because they are not strong enough. 

25. WJien kneaded, what do you do tvith tJie bread f 
Let it rise. 

26. Hoiv long f 

One hour (forefinger up). 



78 BREAD LESSON. 

27. What then f 

Mould it into loaves, and put in greased pans. 

28. 7s it baked at once f 

No ; it is left to get very light. 

29. Iloiv long should bread be baked f 
One hour. 

30. How should the oven be when it is put in f 
Quite hot. 

31. Should it be kept so f 

No ; it should cool off gradually. 

32. If bread browns very fast, ivhat shoidd be done ? 
Cover it with a warmed tin pan. 

33. Do you follow one ride winter and summer f 

No ; sponge is set about six o'clock in winter ; at 
nine or ten in summer. 

34. Why? 

Because it rises very fast in hot weather, and sours 
easily. 

35. How much bread docs this rule make f 
One large loaf. 

36. When baked, how is bread cared for ? 

Turn upside down in the pan, and wrap in a cloth 
till cool. 

37. Whyf 

This, by steaming the crust, makes it tender. 



THE LITTLE BREAD MAKER's SONG. 79 

38. How do you heei) bread ? 

Wrap it in a clean cloth, and put it in a stone 
crock, well covered. 

39. What sJiouM we do tvith st(de bread or pieces ? 
Toast it, or use for stuffing, force meat, pancakes, 

etc. 

40. Why not tliroiv it away ? 

Because it is very wicked to waste good food. 

M. B. M. 



THE LITTLE BREAD MAKER'S SONG. 

Tune— Eupidee. 

The shades of night were gathering fast, 
(There's bread to make, bread to make,) 
When to a tidy kitchen passed, 
(There's good light bread to make,) 
A littk' girl, with flom* and yeast, 
Who worked and sang, and never ceased. 

Chorus. — " I'll set my sponge, my sponge to-night, 
" My sponge to night, my sponge to-night ; 
" I'll set my sponge to-night, to-night, 
" My good bread sponge to-night." 

Potato, water, flour and salt, 
(Set the sponge, oh, set the sponge,) 
Good yeast with which you'll find no fault, 
(Set a light bread sponge.) 



80 THE LITTLE BREAD MAKER's SONG. 

I'll stir it round, and never tire, 
Then let it rise, beside the fire. 

Chorus. — "Not too hot and not too cold, 
" Not too hot, not too cold, 
" I cover it up, you must be told, 
" And that's my rule for bread." 

At break of day when sponge is light, 
(Knead the bread, oh knead the bread) 
More flour I'll add, and knead with might 
(Knead, oh knead the bread.) 
Then let it stand, till raised again, 
Mould, put in pans, and bake amain. 

Chorus — "Knead the bread, oh knead the bread, 
" Knead the bread, knead the bread, 
" Knead, oh knead, oh knead the bread, 
" The sweet and fine light bread." 

M. B. M. 



LESSON VIII. 



YEAST LESSON. • 

OCCUPATION MATERIAL FOR YEAST. 

This is a Class Object Lesson, without farther illustra' 

tion. 

1. A pan or bowl. 

2. Box, marked " Sugar." 

3. Small salt sack. 

4. A potato. 

5. Some hops. 

6. Box, marked "Ginger." 

7. A grater. 

8. Pint measure. 

9. Teacup, divided by colored band. 

YEAST LESSON. 

1. How many articles do you put in yeast ? 
Seven (one for each day in the week). 

2. What is this— No. 1 ? 
Sugar. 

3. Hoiv full of sugar must this cup he ? 
Up to red line, or half full. 



82 YEAST LESSON. 

4. What is this — No. 2 ? 
Salt. 

5. Hoiv much salt ? 

Same as the sugar, cup half full. 

6. WJiat is this— No. 3 "? . 
A potato. 

7. Must it be raw or coohed f 
Raw. 

8. What do you do with it ? 
Peel and grate it. 

9. Hoiv much grated raw potato do you use ? 
Two cupfuls. 

10. What are these— No. 4? 
Hops. 

11. What do you make of them f 
Hop tea. 

12. How many do you use f 
Cup once full. 

13. Hoiv much water to this quantity f 
Pint measure once full. 

14. How long must it boil ? 

Twenty minutes (both hands open and shut 
twice). 

15. What is done with the hop tea ? 

It is strained on to the potato, sugar and salt. 



' YEAST LESSON. 83 

16. Wfiat is this— No. 5 ? 
Gfround ginger. 

17. Hotv much of this ? 
Spoon once full. 

18. What is No. 61 
Water. 

19. What Unci? 
Boiling water. 

20. Will not tvarm ivater do f 
No ; it must hoil. 

21. How much ? 

Pint measure twice full (two fingers, "b" shaped.) 

22. What is No. 7 ? 

Old yeast, to raise the new. 

23. How nitich do you put in f 
Cup twice full. 

24. Must it he put into the hot mixture f 

No ; that spoils yeast ; wait till it is just warm. 

25. WJiere do you stand the yeast ? 
In a warm jAace. 

26. What for f 

So that it will boil up or work. 

27. How long should it ivorh f 
Six or eight hours. 

28. Should you do anything to it f 
Often stir it, or it will boil over. 



84 TEAST LESSON. 

29. Hoiv should it he put away f 

In wide-mou tiled jars, well corked. 

30. Where should it he Jcept f 

In a cool place, or it will sonr. 

31. Hotv much new yeast will raise a pint sponge ? 
Five tablespoon!* uls (fingers of one hand all np). 

32. If old, hoio much yeast is needed f 
Half a cnpful. 

33. WJiat makes the difference ? 

Old yeast is not as strong or lively as new. 

34. If you do not use enough yeast, hoiv will hread he f 
Heavy and tight in grain. 

35. If you use too much, ivhat then f 

Bread will be full of lioles, tasteless and bitter. 

36. Do you use the same quantity in all seasons f 
Less is needed in summer than in winter. 

37. Is yeast used for anything hut hread ? 

Cakes, muffins, and all kinds of biscuit are better 
and more wholesome raised with yeast than with 
soda. 

38. IIow long will this yeast Jceep sweet and lively ? 
About two weeks. 

M. B. M. 



YEAST SONG. 85 



YEAST SONG. 



Air — Bonnie Dundee. 



It is haK full of salt, and of sugar half full, 
Our teacup's tlie measure, you must'nt be dull. 
Twice full of potato, all grated, not Avtole, 
And twice full of hop tea, strained into the bowl. 

A spoonful of ginger — and then, do you see, 
The kettle must boil or spoiled all will be. 
At its spout the pint measure twice carefully fill, 
Pour into the bowl, not a drop must we spill. 

Set it by till it cools, and then we must add, 
Two cups full of old yeast, nor let this be bad. 
For six or eight hours to work it is prone. 
And then we may bottle; tlie yeast is all done. 

M. B. M. 



LESSON IX. 



DUTIES OF A CHILD^S NURSE. 

OCCUPATIONS FOR CLASS OF TWELVE. 

12 dolls 18 inches long. 

" " dresses. 

" " flannel undershirts. 

" " " drawers. 

'^ " " skirts. 

" "• muslin " closed and buttoned at sides. 

" " " skirts. 

" " " waists, upon which all the skirts 

and drawers must bu»tton. 
12 dolls' aprons. 

" " stockings. 

" " shoes. 

" " night gowns. 

ORDER OF LESSON. 

March — receive dolls. 
Chord — sit down. 
Sing — Slumber song. 



DUTIES OF A child's KFRSE. 87 

Take clothes off by chords. 

Put on night gowns. 

Sing — Rest song. 

Recite lesson — Duties of a child's nurse. 

Sing lullaby. 

Chord^put on clothes. 

" Rise. 

March. 

DUTIES OF A CHILD'S NURSE. 

1. What are some of (he qualities needed to niaJie a good 
cldld's nurse f 

She must be good-tempered, clean and neat about 
her person and work. 

2. What are some of the duties f 

1st. She must always be careful to carry out her 
mistress's instructions, especially during the absence 
of the latter. 

2d. She must not take any undue responsibility 
upon herself when the mistress is within call. 

8d. She must always be respectful, even when ex- 
pressing a different opinion. 

4th. She must never take the children to any 
place or house without parental authority. 

3. Hoiv should you bathe q, child f 

1st. See that there are no draughts to come on 
the child. 



88 DUTIES or A child's nurse, 

2d. Have the towels, soap, sponge and water ready 
before undressing the child. 

3d. Wet the top ot the child's head before putting 
it into the bath. 

4th. When the child is taken ont of the water, 
cover it with a large towel or large piece of tlannel. 

5th. Rub it well to keep it from taking cold. 

6th. Dress it quickly as soon as the towel is taken 
off. 

4. What should you do if the hair is wet f 

Rub it well with a towel between your hands ; 
never let wet hair hang down a child' s neck. 

5. Wliat is the first thing to he done in the morning ? 
Dress myself before taking up the children. 

6. What should you do on awinter^s morning? 

Put on my slippers and wraj^per, make the lire, 
and then dress. 

7. Why should you he carejul not to take cold f 
That the children may not take cold. 

8. What comes next f 
Dress the children. 

9. In tohat order should a child he dressed f 

First put on stockings and shoes, then take off 
night-dress and put on flannel shirt and under- 
clothes, then wash its face, neck and hands, clean 
its teeth, comb and brush its hair, and then put on 
its dress. 



DUTIES OP A child's NURSE. 89 

10. If it is lointer, loliat sliould you do 'before brushing the 
teeth ? 

Put a flannel wrapper on the cliild. 

11. Wlmt shoidd he done after the children are dressed and 
ready for hreaJcfast ? 

Open the windows, take ofi' the bedclothes, pick 
up the things used while dressing, and leave the 
room to air while I am eating my breakfast. 

12. What is the first thing to be done after brealxfast ? 
Make the beds, brush and dust the room, then I 

am ready for the work of the day. 

13. ^VJiat shoidd you do before every meal f 

See that the children have clean hands and faces, 
and that their hair is in order. 

14. When a child does wrong, what should you do ? 

Tell its mother — never punish it myself — but I 
may tell the child it has done Avi'ong. 

15. What shoidd you do ivhen a child doesn't seem well f 
Tell the mother at once ; never give medicine my- 
self without directions. 

16. What time of day should you give a child its bath ? 
That must be as the mother directs ; some children 

cannot take a bath every day ; before breakfast is a 
good time. 

17. What should you do ivhen undressing a child ? 
Always wash its face and hands and any other 

part that needs it before putting into bed. The 
child's teeth should be cleaned at night as well as 
in the morning. 



90 DUTIES OF A child's NURSE. 

18. What is a rule always to be remembered when visiting 
among your own friends ? 

Never to go into any house where I know there is 
sickness, for fear of taking it home to the children. 

19. What makes a good flannel totvel f 

An old flannel skirt ; rip off the band, cut the 
skirt in two pieces, then sew it together so as to 
make it square. 

20. What maJies a good apron to be used ivhen bathing a 
young child f 

An old flannel skirt cut open in the back. 

21. What shouldbe done with the sponge lohen you are through 
using it f 

Squeeze the water out as much as I can, and then 
hang it up where it will dry. 

22. What is a good way to clean a sponge which has become 
slimy ? 

Squeeze the Juice of a lemon on it and rinse it well 
in hot water. 

23. How many garments should a little girl wear in winter? 
Eleven. 

24. Name them. 

Flannel undershirt, flannel drawers, flannel skirt, 
muslin waist, drawers, skirt, night-gown, shoes, 
stockings, dress, apron. 

25. How should the underclothes be fastened on ? 
They should be buttoned on a waist. 



SLTTMBEE SONG. 91 

26. What hind of drawers should he worn f 
Those fastened at the sides. 

27. In taking off the clothes at night, ivhat should you look to 
see? 

If they are too soiled to be worn again, and if all 
the buttons are on. 

25. What should you do if the clothes are soiled and some 
buttons off? 

Change the soiled clothes for clean ones, and sew- 
on buttons where they are off. 



SLUMBER SONG. 



Air— See page 46, Songs for Little Folks. 
Miss A. Walker. (By permission of Biglow & Main.) T. F. Seward. 

Oil little child, lie still and sleep, 

Jesus is near thee, thou need'st not fear ; 

No one need fear whom God doth keep, 
By day or night. 

Then lay thee down in slumber deep. 
Till morning- light. 

Oh little child, lie still and rest. 

He sweetly sleeps whom Jesus keeps ; 

And in the morning wake or rest. 
His child to be. 

Love Qxevy one, but love Him best ; 
He first loved thee. 



92 EEST SONG — LULLABY. 

REST SONG. 

Tennyson.— German Air — See.page 137, Songs for Little Folks. 

What does little Mrdie say, 

In her nest at peep of day ? 
''Let me fly," says little birdie, 

'' Mother, let me fly away." 
Birdie, rest a little longer. 

Till the little wings are stronger; 
So she rests a little longer, 

Then she flies, she flies away. 

What does little baby say, 

In her nest at peep of day ? 
Baby says, like little bii'die. 

Let me rise and fly away. 
Baby, sleep a little longer, 

Till the little limbs are stronger ; 
If she sleeps a little longer. 

Baby too shall fly away. 



LULLABY. 

Air— Page 128, Songs for Little Folks. 

Mary Mapes Dodge. (Published by permission of Biglow & Main ) H. P. Main. 

Copyright by H. P. Main, 1876. 

Bye, baby, day is over, 

Bees are drowsing in the clover. 

Bye, baby, bye ! 
Now the sun to rest is gliding, 
All the pretty flowers are hiding. 

Bye, baby, bye ! 



LULLABY, 93 

Bye, baby, birds are sleeping, 
One by one the stars are peeping ; 

Bye, baby, bye ! 
In the far off sky tliey twinkle, 
Wliile the cows come, tinkle, tinkle, 

Bye, baby, bye ! 

Bye, baby, mother holds thee ; 
Loving, tender care enfolds thee, 

Bye, baby, bye ! 
Angels in thy dreams caress thee. 
Through the darkness guard and bless thee, 

Bye, baby, bye ! 



LESSON X. 



GOOD MANNERS FOR GIRLS. 

A PLAY. 

The class sit in a half circle, with four of the best 
girls in chairs, arranged in a straight row in the 
center. The whole class sing, but only the four 
illustrate by motions. The first verse, the row rise 
and through the third line each moves her right foot 
forward and backward. At the fourth line, make 
the bow, and march around the chairs to the Tra la 
la, getting back to place, ready to repeat the bow 
at the repetition of the line, and so on with apiDro- 
priate motions for each verse. 

Air— Lightly Row. 

Come away, don't delay, we begin oiu' work to-day. 

Learn to do some things new, and the old review. 

We must move with liglitest step, we must speak more gently 

yet; 
Make om* bow, we know how, as we march away. 

Tra la la. 



GOOD MANNEES FOR GIRLS. 95 

Take yoiir seat, now repeat, rules that siirely will defeat 

Those who say that the day of courtesy is o'er ; 

All the girls who sit here know, when addressed they should 

rise, so 
Quiet stand, with folded hand, when they're spoken to. 

Tra la la. 

Voices low, where'er they go, always well-bred people show ; 

Those who loudly laugh and talk will often meet rebuke. 

" Strange those people can't conceal all they know and all they 

feel," 
One can read in every look like an open book. 

Tra la la. 

If you're wise, always rise, older friends you surely prize. 
When they come to your home, stand till they sit down. 
Then you, too, may seated be. Never, never cross the knee — 
Let yom feet nearly meet, then approved you'll be. 

Tra la la. 

One thing more, hold the door, while your friend goes through 

before ; " 
Catch it then by the knob, never let it slam. 
All these little things may be, but small slips begin the 

tree ; 
And you and I both will try to set oivc standard high. 

Tra la la. 



LESSON XI. 



HOUSE CLEANING. 

LESSON I. 

Articles needed, time, order, cellar, attic. 

LESSON II. 

Chimneys, grates, bedrooms, floors, cloths, bede, 
closets, furniture, carpets, matting, blinds, win- 
dows. 

LESSON III. 

Paint, hard wood, walls, mirrors, chandeliers, 
silver, plate, book cases. 

LESSON rv. 

Halls, stairs, banisters, stair rods, front door, 
vestibule, verandas, skylights, doorsills. 

LESSON V. 

Marbles, pictures, ornaments, bronzes, draperies. 

LESSON VI. 

Spots, stains, scratches, vermin. 



HOUSE CLEANLNTG. 97 



LESSON I. 

AETICLES NEEDED. 

1. What things are necessary in cleaning a house f 

Broom, whisk, dustpan, furniture brush, liair 
brush, rattan, feather dusters (long and short), 
scrubbing brushes (hair and bristle), house cloths, 
dust cloths, chamois skin. 

TIME. 

2. WJien are the best times for cleaning house f 
Spring and fall. 

3. When do you clean everything thoroughly f 
In the spring or fall. 

4. Wliat does the other cleaning amount to f 

Removing the dust that may have collected ; 
polishing everything, and setting the house in 
order. 

ORDER. 

5. In what order do you clean house f 

First the cellar, then the attic, next the bedrooms, 
halls, stairways, front door, vestibule, verandas, 
areas, skylights. 



98 HOUSE CLEANING. 

CELLAR. 

6. JVJiat is the first tiling you do in cleaning a cellar f 
Clean out all the bins. 

7. Wiatnextf 
Get the coal in. 

8. What then? 

Empty the furnace, clean the flues, take down 
and clean the furnace pipes, and put them away 
where they will not rust. 

9. What should you remove f 

All ashes, dirt or rubbish of any sort which may 
have collected. 

10. How do you keep a cellar healthy f 

By keeping it clean and dry, and the walls white- 
washed. 

11. Hoiv do you ivhitewash the tvalls ? 

First brush them thoroughly, and coat them with 
whitewash, applied with a brush for the purpose. 

12. How do you mahe whiteivash f 

Put two quarts of unslaked lime in an old tub. 
Pour a teakettle full of boiling water on it, and clap 
a cover immediately over the tub. When cold, to 
one quart of this, add enough water to make it the 
consistency of milk ; add bluing and a handful of 
salt ; beat it well. 

13. VHiitewashing done, ivhat do you clean next f 
The windows. 



HOUSE CLEANING. 99 

14. WJiat is the last thing to be done f 

Scrul) the floor, and arrange everything in order, 
that is to be left in the cellar. 

ATTIC. 

15. After the cellar is done, tvhere do you go next f 
The attic. 

16. How do you clean the attic ? 

Begin with the articles it contains and clean them 
all first, and remove them nntil the attic is cleaned. 

17. If woolens of any sort are stored there, what should you 
do with them ? 

Take them into the yard, clean, beat and brnsh 
them; pnt them in newspaper, sprinkling small 
pieces of camphor gum between the folds or turpen- 
tine on cloth, and lay them smootly folded in trunks 
or boxes for the purpose. 

18. This done, what folloivs f 

It should be swept and dusted. 

19. If the walls have not a hard finish, lohat do you do f 
If necessary, whitewash or kalsomine them. 

20. After this, what do you scrub ? 

The floor, with cold water, brush and sand. 

21. Wliat do you then clean ? 
The windows. 

22. And lastly, what do you do in the attic f 
Arrange all the things back again. 



100 HOUSE CLEANING. 

23. What should an attic or cellar never he ? 
A "catch-all" for useless trash. 



LESSON II. 

24. TJie cellar and attic in order, for what are you ready ? 
The upper chambers. 

CHIMNEYS. 

25. Before going to them tvhat should you have done ? 
All the chimneys cleaned. 

GRATES. 

26. While this is being done, tvhat do you do ? 
Polish all the grates. 

27. How do you polish steel grates f 

Scour them off with fine emery paper and sweet 
oil, rub them off with newspaper, and polish with 
chamois. 

28. If you clean in the spring and there are summer 
blowers, what do you do f 

Wrap the grates in newspaper and put them 
away, and fit the blowers into their places. 

29. Tlie chimneys and grates done, what do you go to next ? 
The upper floor. 



HOUSE CLEANING. 101 

BEDROOMS. 

30. In commencing a room, what do you do f 

Take down all the draperies, shake them in the 
open air, rub them off on a table and fold them and 
put away in linen. Then take down the shades. 

31. Draperies away, ivhat do you remove next f 

« 
The furniture. 

32. What do you taJce up f 

Carpets should be raised with care and folded or 
rolled, so as not to raise a dust, and make ready to 
be taken away and beaten. 

33. How often slwuld carpets be beaten ? 

Every two years, unless the room is much used, 
then every year. 

FLOORS. 

34. TJie carpets removed, what next ? 

Sprinkle wet sand on the floor, and sweep it up ; 
it will gather all the dust. 

35. WJiat should you do ivith the sand before using it for 
another floor ? 

Wash it. 

36. Hoiv should you clean a board floor f 

Scrub it with cold water and sand in the grain of 
the wood. 

10 



102 HOUSE CLEANING. 



CLOTHS. 



37. What kind of cloths should be used for cleaning ? 
Unbleaclied canton flannel, soft and light. 

BEDS. 

38. How do you clean a bed f 

Take the mattresses out, ,brnsh them and put 
them to air. Remove the slats and scrub them 
well, and the cleats on which they rest. 

CLOSETS. 

39. What is tJie first thing to do in cleaning a closet 9 
First remove all articles from shelves, drawers 

and pegs. 

40. What next f 

Remove drawers, scrubbing them out, and also 
the frames in which they set. 

41. What else do you scrub f 

Paint, shelves, and lastly the floor. 

42. WJmt must you be careful to do f 

Let the closet dry thoroughly, with open doors, 
before returning the things to it. 

FURNITURE. 

43. How do you clean the ivoodworh of furniture f 

Wash it off with cold water and Castile soap, and 
dry it thoroughly ; then put a few drops of turpen- 
tine on cotton wadding and rub it off, and polish by 



HOUSE CLEAKING. 103 

rubbing hard with dry cotton. Use a small paint 
brush to get the creases clean, 

44. How do you clean hlack walnut f 

Use linseed oil on cotton, and rub it off with dry 
cotton, so that you can feel no oil left on the 
wood. 

45. How do you remove scratches from varnished furniiure f 

Mix one gill of olive oil with two gills of turpen- 
tine, shake it well and rub the mixture in with 
cotton, and off again until you can feel none 
left. 

CARPETS. 

46. How do you clean carpets after they are laid f 

Put three tablespoonfuls of ox-gall in a pail of 
cold water ; stir it well. Parson' s Household 
Ammonia is used in the same way. Wring out 
cloths in the water, either with the gall or harts- 
horn in it, and rub the carpet well in the grain of 
the carpet or length of the breadth ; dry as you go 
with clean cloths ; the water must be changed three 
or four times to a carpet. 

MATTING. 

47. How do you clean matting f 

Put a handful of salt in a pail of cold water, and 
wash the matting, dry it off carefully, and it will 
be clean and be white, not turned yellow. 



104 HOUSE CLEANING. 

WINDOWS. 

48. How do you dean tvindows f 

Wash and wipe the windows with soft cloths 
without lint or sponge, both inside and outside, and 
polish with chamois skin ; never dash water on win- 
dows. 

BLINDS. 

49. How do you clean blinds f 

First brush them, then wash them with cold 
water, without soap, and dry them. 



LESSON III. 

PAINT. 

50. How do you clean white paint f 

Use a white hair scrub brush, white Castile soap, 
dry with canton flannel or old flannel skirts. 

HARD WOOD. 

51. How do you clean hard wood f 

If walnut, use linseed oil on cotton, and rub it 
off thoroughly ; light woods are washed with clean 
water and soft cloth : polish it with old flannel. 

WALLS. 

52. How do you clean painted walls f 

They should never be scrubbed ; put a half peck 
of bran in a pail of cold water, let it stand. 



HOUSE CLEANING. 105 

53. How do you clean hard finished ivalls f 

Rub them off with dry Indian meal, or, if stained 
with grease, rub whiting on. 

54. How do you clean papered walls f 

Brush them carefully with a feather duster, then 
tie a large bag tightly over a soft clean broom, 
placing it up to the ceiling ; bring it with even pres- 
sure in a straight line to the casing ; change the bag 
as often as it is soiled. 

55. If there are soiled places on the paper, how can you re- 
move them f 

Use wheat bran or dry baker' s bread ; if rubbed 
on carefully, the paper will not be injured, and 
soiled marks will be removed. 

MIRRORS. 

{See Lesson on Chamber Work.) 

CHANDELIERS. 

56. Hoiv do you clean chandeliers ? 

Remove the globes and wash them. Brush the 
chandelier thoroughly with a fine, hair dust brush ; 
the burners should be brushed with a tgoth brush. 

57. If the chandelier is bronze, hoiv do you clean it f 
After it is brushed, rub it off with turpentine on 

cotton. 

58. If gilt, what do you do ? 

Brush and wipe with a soft cloth. 

10* 



106 HOUSE CLEANING. 

SILVER PLATE. 

{See Lesson on Chamher Wo?'Jc.) 

BOOK CASES. 

59. Hotv do you clean a hooh case f 

Remove the books, a shelf at a time, wipe them, 
put them in separate piles, then clean the shelves 
and doors. Return the books to the shelves from 
whence they are taken. 

LESSON IV. 

HALLS. 

60. The rooms all cleaned, what do you do next f 
The halls. 

61. Wliere do you begin f 
The upper hall. 

62. JVJiat is the first thing to he done f 
Take up the carpet. 

63. WJiaifolloivs f 

The walls wiped down, paint and wood work 
cleaned. 

STAIRS. 

64. How do you clean the stairs f 

If carpeted, take the carpet up and scrub the 
steps ; if polished wood, dust them down step by 
step, and rub them as you would furniture. 



HOUSE CLEANING. 107 



BANISTERS. 



65. How do you clean the banisters f 

Clean each round thoroiiglily, and rub the balus- 
trade with furniture polish. 

STAIR RODS. 

66. How do you clean the stair rods f 

Take them out and clean the plated ones as you do 
faucets ; if bronze, clean with turpentine ; if wood, 
clean as you would furniture. 

67. If brass, how woidd you clean them ? 

Clean with rotten-stone and sweet oil, and rub 
them off with newspaper ; polish them off with dry 
rotten-stone and soft cloth. All brass is cleaned in 
the same way. 

FRONT DOOR. 

68. How do you clean the front door ? 

If grained, wash it as you would paint ; if solid 
wood, clean it as you would furniture. 

69 . In ivashing the windoivs what do you do f 

Take down the curtains or shades, and clean them 
as any other window. 

70. In cleaning the tvindow over the door, ivliat do you have 
to guard against f 

The gilt number of the door ; it will wash off. 



108 HOUSE CLEANING. 

VESTIBULE. 

71. Hoiv do you dean a vestibule f 

Scrub it out, using care not to strike the wood 
work. 

VERANDAS. 

72. How do you clean the verandas f 

Scrub the floors and brush the balustrade. 

SKYLIGHTS. 

73. How do you clean a skylight ? 

Use a feather duster on a long pole, and then tie 
a rag on the duster and wipe it thoroughly. 

74. If you can lift the skylight upon the roof, ichat can you 
do? 

Clean it as you would windows. 

DOOR SILLS AND WOODEN CARPETING. 

75. How do you clean door sills and wooden carpeting f 
Melt a piece of beeswax size of an egg, and add 

a large cup of turpentine ; let it cool and it will be 
the consistency of lard ; apply it with a flat brush 
for the purpose, rubbing well and finally polish with 
a soft cloth. 

LESSON V. 

MARBLES. 

i^See Lesson on Chamher Wo7'Tc.) 
HOUSE CLOTHS. 

76. If there are stains on the marble, what will remove them ? 
Wash them carefully with Javelle water. 



HOUSE CLEANING. 109 

77. How do you clean marble ornaments and statuary f 

Wash them carefully with cold water, soft cloths, 
and dry them thoroughly. 

PICTURES. 

78. How should pictures he handled f 

With great care ; gilt frames should never be 
held by the hand ; use a cloth to handle them. 

79. How do you clean pictures f 

They should be dusted and wiped with a dry, 
soft cloth. The glasses may be wiped with a damp 
cloth. 

80. How do you clean the frames? 

If gilt, only wipe with a dry, soft cloth ; if wood, 
they are cleaned like furniture. 

81. What should yon not neglect f 

The wires or cords by which they are hung, and 
the backs of the pictures. The wires must be bur- 
nished, the cords examined, for fear of moth, and 
brushed. 

OENAMENTS. 

82. How do you treat ornaments f 

Very tenderly ; you cannot use too much care. 

83. How do you wash delicate glass or china f 

In a paper basin or another with a heavy cloth 
over it, so the ornament may not strike anything 
hard. Use the finest and softest cloths. 



110 HOUSE CLEANING. 

BRONZES. 

84. How do you clean bronzes f 

Berlin bronze, if much soiled, may be cleaned 
with turpentine. 

85. If only dusty f 

Brush them and wipe them with soft cloths. 

DRAPERIES. 

86. How should curtains, lambrequins, etc., he cleaned f 
Brushed and shaken, then wiped with clean 

cloths. 

LESSON VI. 

SPOTS. 

87. How do you take ink out of a carpet f 

As soon as spilled, sop it up with sweet milk, 
change the milk often and dry it with a clean 
cloth. 

88. How do you restore the color of goods when changed iy 
.acid f 

Wet the discolored part with spirits of ammonia. 

89. How do you remove paint from woolens f 
Sponge them with ether. 

90. How do you remove paint from a tvindow pane f 

Dip an old copper penny in water, and rub the 
panes, and the paint will come off. 

91. How do you remove candle grease f 

Scrape off as much as you can, carefully, then 



HOUSE CLEANING. Ill 

place thick, brown paper over the spot, and iron it 
out with a hot fiat. 

92. Wlien there is a fall of soot from the chimney^ how can 
the soot he removed without injuring the carpet ? 

By sprinkling moistened Indian meal plentifully 
over the soot, which can then be swept up without 
at all injuring the carpet, otherwise the soot will 
blacken the carpet. 

93. Hoiv do you remove oil or grease spots f 

Mix one ounce pulverized borax, half ounce gum 
camphor, with one quart boiling water, keep it in 
a bottle and shake it well before using ; apply it 
with a flannel. 

STAINS. 

94. How do you remove fruit stains from white cloth f 
Wet the cloth with water, light a sulphur match 

and hold it under the stain. The sulphurous acid 
gas from the match will remove the stain. 

95. How do you remove stains from a Jcitchen table f 

Rub the table with knife brick and then scrub 
it with cold water ; use no soap. 

96. How do you clean a stained hoard floor f 

Scrub it with cold water and sand ; never use hot 
water and soap. Rub the sand wet on the stains 
with the sole of an old shoe, and then scrub it with 
brush and cold water. 

97. How do you remove rust from steel f 

Cover the steel with sweet oil well rubbed on ; 



112 HOUSE CLEANING, 

in forty-eight hours rub with finely pulverized un- 
slaked lime. 

SCEATCHES. 

98. Hoiv do you remove scratches from varnished surfaces f 
Mix one-third sweet oil with two-thirds turpen- 
tine, and rub it on with soft flannel, then give the 
surface a flow of thin varnish. 

VERMIN. 

99. Hoiv do you get rid of bed hugs f 

Wherever they are found, wash the place 
thoroughly, especially the crevices, with strong salt 
water and corrosive sublimate boiling hot ; then 
wash the bedstead with turpentine, and paint the 
crevices with Paris green and turpentine mixed. 

100. How may coclcroaches be driven away f 

By keeping powdered borax and red pepper 
mixed on the shelves and in the crevices ; if the 
place is overrun with them, scrub it out thoroughly 
and wash with turpentine. 

101. WJiat nill prevent ants from coming f 
A few cedar shavings on the shelves. 

102. How do youJceep moths out of woolens ? 

By brushing them and cleaning them thoroughly, 
and when put away they should be folded in news- 
paper, and camphor gum sprinkled in the folds. 

103. What will kill vermin ? 
Larkspur tea. 



HOUSE CLEANING SONG. H^ 

HOUSE CLEANING SONG. 

Air— The Full Moon Union.— From Mulligan Guards" Surprise. 

Wash, scrub, clean and rub, 

Tliorouglily clean the dirt away. 
Wash, scrub, clean and rub, 

Let not the smallest particle stay. 

From attic to cellar, high and low. 
With broom and brush we carefully go ; 
In every nook and comer pry. 
Nor let the slightest stain go by. 

Wash, scrub, clean and rub, etc. 

First you clean the cellar out. 
And all the rubbish tlierea])0ut ; 
Next you to the attic go, 
Clean it well and leave it so. 

Wash, scrub, clean and rub, etc. 

Then you take each floor in turn. 
Room by room that you may learn 
(3ne thing at a time is best, 
Do it well before the rest. 

Wasli, scrub, clean and rub, etc. 
11 



114 HOUSE CLEAKIXO SONG. 

All tlie cai']5ets shaken well, 
Bright and fresh most fit to sell, 
Then you scrub paint and floor, 
Cleaning every sill and door. 

Wash, scnib, clean and rub, etc, 

Windows must be polished bright. 

And everything before it is right. 

Must be clean as it can be, 

Fit for any one to see. S. T. S. 



DP XJ B 3L, I S :B3: E! 3D B ^ST 



TH E 

Kitchen Garden JIssocijition, 

"S/ie looketh well to the ways of her household." 




ADVANCED LESSONS IN KITCHEN GARDEN, 



SONGS AND OCCUPATIONS. 

1883. 



J, W. SCHERMERHORN & CO., 
7 East 14TH Street. 



